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 |
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 |