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Ingredients
100g
IREKS Voltex
10kg
Carr's Canadian 100% Flour
200g
Salt
150g
AB Mauri Pinnacle Baker's Yeast
6.7l
Water
Method
Mixing time: 8 + 4 minutes
Dough temperature: 24° C – 25° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.250 kg – 0.350 kg
Intermediate proof: 20 minutes
Processing: baguettes
Final proof: retarded fermentation
Baking temperature: 240° C, dropping to 220° C
Baking time: 22 – 24 minutes (depending on scaling weight)
General hint: Make sure to bake a good crust.
