Interflour Vietnam

Recipes

Recipes > Bread > French Baguette

French Baguette

Ingredient :

Flour - 1000 g (Red Globe)
Water - 680 g
Bread improver - 3 g
Low sugar dry yeast - 8 g
Salt - 15 g

Processing :

  1. Prepare tray and oven.
  2. Separately weigh ingredients.
  3. Add all ingredients into mixing bowl. Mix until the dough is completely developed.
  4. Let dough rest 5 min.
  5. Divide 250g/piece. Fold it into 3 layers.
  6. Rest the dough about 45 min at room temperature (28 degree C).
  7. Shape the dough and put on the baking tray.
  8.  Proof until the dough reach 3 times proofing ratio at 35 degree C, 85% relative humidity.
  9. Scoring (5 cut).
  10. Bake at 220 degree C for 22 min. At the beginning, load baking tray in oven and steam immediately. After that, bake until finish.
  11. Take out, cool down and enjoy.  

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