Baguette Recipe

	Straight Process		Bulk Fermentation
Product	%	Weight (grams)	%	Weight (grams)
Bread Flour	100	1000g	100	1000g
CL Traditional French Baguette Base 5%	5	50g	5	50g
Fresh Yeast	2	20g	1	10g
Water	67	670g	69	690g
Optional: Add Speed Color Crust 20 US	0.1	1g
Second Water			3	30g
Total		1741g		1780g

baguette recipe

Process

Mix all ingredients in a Spiral Mixer	4 Low speed + 7/8 medium speed (+ Second water + 2 min low speed for bulk fermentation)
1st fermentation	None / 1 hour
Dividing	350g
Resting	20 min
Shaping	Baguette
Proofing	60/90 minutes at 25°C, and 80%RH
Baking	Bake at 250°C for 20/22 min

Product Inquiry

Request a Quote or Sample

Our mission is to provide our customers with superior ingredients to help them create top of the line products. So go ahead, drop us a line and let us know how we can help.