1. Ingredients:
| Ingredient | Weight (g) |
|---|---|
| VN Bread Wheat Flour | 2.000 |
| Cold Water | 1.300 |
| Salt | 24 |
| Magest Yeast | 16 |
| XXL Bread Additive | 14 |
| Vitamin C | 2 tables |
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 at a slow speed until the flour is fully 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 portions of 80-100g each, round them, and let them rest for 5 minutes.
• Shape the dough into the desired baguette form and place them on the baking trays.
• Proof for approximately 3 to 4 hours at a temperature of 28-30°C and humidity of 85-90%.
Step 3: Baking
• Score the top of the dough before baking: make one lengthwise slash along the top.
• Preheat the convection oven to 230-250°C for 15 minutes.
• Place the trays in the oven and inject steam immediately (you can inject steam again after 1 minute of baking for better oven spring).
• Reduce the heat to 180°C and bake for approximately 17 minutes until the bread is cooked (adjust baking time according to your oven).