Intermediate preparation for baguette bread making.
Product that will facilitate the manufacture of this popular specialty and that by its careful choice of raw materials will allow more regularity and control in its production.
Intermediate preparation for baguette bread making.
Product that will facilitate the manufacture of this popular specialty and that by its careful choice of raw materials will allow more regularity and control in its production.
Available formats: 25Kg bag
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Baguette 50 | 5 Kg. |
| Flour bread | 5 Kg. |
| Water | 6 – 6,5 Litres. |
| Fresh yeast | 100 – 200 g. |
Direct elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 25-30 ‘.
Form the pieces. Ferment in cold room 28ºC 75% RH -.
Steam cooking, oven temperature 210 -220ºC..
Long fermentation elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Leave the whole mass in block in cold room at 4 – 5ºC for 12 – 14 hours. Divide.
Pre-fermentation 20 – 25 “. Form the pieces. Ferment in cold room 26-28 ° C for 70-85 ‘.
Steam cooking, oven temperature 210 -220ºC.