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Baguette
Baguette
Receptura
Grupa | Težina / Zapremnina |
---|---|
Panomix Roggopan | 1.000 g |
Strong flour Τ70% | 1.000 g |
Fresh yeast | 40 g |
Water (lukewarm) | 1270 g |
Priprema
Knead all the ingredients together in the fast mixer, until an elastic dough is formed.
Rest the dough for 10 minutes.
Cut into round pieces of 250-350 g.
Rest your round dough for 30 minutes and shape.
Proof for 50 minutes (37°C /75% RH).
Bake at 220°C, for 25-30 minutes.
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