Ingredients

Group 1
Ingredient
KG
BAKELS COUNTRY HERBS BASE
0.200
Water
0.160
Total Weight: 0.360
Group 2
Ingredient
KG
Flour
2.000
Water
1.160
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
LECINTA BAGUETTE IMPROVER
0.010
Total Weight: 3.200

Method

1. Soak Group 1, set aside.
2. Mix Group 2 into 3/4 dough and fold in Group 1, mix further till dough develop.
3. Allow dough to rest for 10 minutes.
4. Scale 250 g dough and make up.
5. Proof and bake at 220°C .

Ingredients

Group 1
Ingredient
KG
BAKELS COUNTRY HERBS BASE
0.200
Water
0.160
Total Weight: 0.360
Group 2
Ingredient
KG
Flour
2.000
Water
1.160
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
LECINTA BAGUETTE IMPROVER
0.010
Total Weight: 3.200

Method

1. Soak Group 1, set aside.
2. Mix Group 2 into 3/4 dough and fold in Group 1, mix further till dough develop.
3. Allow dough to rest for 10 minutes.
4. Scale 250 g dough and make up.
5. Proof and bake at 220°C .

Category

Category

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