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


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.