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