1. Ingredients:
| Ingredient | Weight (g) |
|---|---|
| High-pr, VN, Saola wheat flour | 1,000 |
| Water | 600 – 630 |
| Salt | 15 |
| Magest Dry Yeast | 10 |
| XXL Bread Additive | 5 |
2. Equipment:
- Baking oven
- Proofing cabinet
- Dough mixer
- Baking trays
- Small scale
3. Instructions:
Step 1: Mixing the Dough
• Place all ingredients into the mixing bowl.
• Turn on the mixer to the slow speed until the flour is evenly hydrated, about 1 minute.
• Switch to the highest speed and mix until the dough is fully developed (can be stretched into a thin membrane).
• Remove the dough from the mixer, shape it into a round ball, and let it rest for about 5 minutes.
Step 2: Dividing and Shaping the Dough
• Divide the dough into 250g portions each, round them, and let them rest for 5-10 minutes (cover the surface of the dough).
• Shape the dough into baguettes and place them on baking trays.
• Proof for approximately 1.5 to 2.5 hours at a temperature of 30-35°C and humidity of 85-90%, until the dough has doubled or 2.5 times its original size.
Step 3: Baking
• Score the top of the baguettes before baking: make 1 lengthwise slash or 4-5 diagonal slashes.
• Preheat the convection oven to 230-250°C for 15 minutes.
• Place the baguettes in the oven and immediately spray with steam (you can spray steam again after 1 minute of baking for better oven spring).
• Reduce the temperature to 180°C and bake for approximately 25 minutes until golden brown and cooked through (adjust baking time according to your oven).