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