Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

Sourdough French baguette

  1. Home
  2. Recipe
  3. Sourdough French baguette
Posted Date : 11 Jun 2020
Bake perfect French style baguette using SwissBake French Style T55 flour and AROMA-TIC
BAKE TEMP : 240°C - 210°C
MIXING TIME : 10 mins
BAKE TIME : 30 mins
PREP TIME : N/A

Ingredients

FRENCH STYLE T55 FLOUR - 1000 gm
AROMA-TIC - 40 gm
ENZY X-2D - 5 gm
SALT - 20 gm
COLD WATER - 700 gm

Method

Use a spiral mixer for mixing. Mix on slow speed for 4 min and on fast speed for 6 min. Dough temperature should be below 24°C. Bulk fermentation for 30 min. Scale the dough weight to 300-350 gms & proof it for 15 mins. Stretch it into a slightly elongated shape. Again proof it for 15-20 minutes. Shape it into a proper baguette and again ferment it for 35 to 40 minutes at 32°C and 85% humidity. Proof it for 15 mins at room temperature. Give light dusting of flour and give proper scoring. Bake at 240°C under a falling temperature of 210°C for 25 to 30 minutes. with high steam.

Baking Tips

1. To achieve the proper baguette texture your dough should be hydrated well, high levels of hydration ( from 65% to 75% ) results in better texture | 2. To really get those best flavours from your baguette, fermentation should be slow i.e longer time under lower proof temperatures. | 3. Always preheat your oven before baking. Baguettes require a very hot oven and a blast of steam when you load them for baking.

Recipe Related Products