Ingredients
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Carr's Canadian 100% Flour
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0.2 kg 0 lbs 7 oz kg Salt
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0.15 kg 0 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
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6.7 L 28.14 cups Water
Baguettes using IREKS Voltex Bread Improver
Method
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Mixing time: 8 + 4 minutes
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Dough temperature: 24° C – 25° C
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Bulk fermentation time: 20 minutes
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Scaling weight: 0.250 kg – 0.350 kg
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Intermediate proof: 20 minutes
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Processing: baguettes
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Final proof: retarded fermentation
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Baking temperature: 240° C, dropping to 220° C
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Baking time: 22 – 24 minutes (depending on scaling weight)
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General hint: Make sure to bake a good crust.
