1925 Baguette -
1,000g White flour
18g Salt
10g Yeast
800g Water
Dough yield 1,828g
Calculate the water temperature to
yield 22°C dough
Mix on 1st speed for 3 to 4 minutes.
Allow to rest for 5 minutes.
Mix on 1st speed for an additional
3 to 4 minutes to form a rough dough.
Fermentation schedule
00:00 End of mixing
00:15 1st turn
00:30 2nd turn
00:45 3rd turn
01:00 4th turn
04:00 Divide and preshape
04:40 Shape
05:30 05:40 Bake at 235°C for 25 minutes approx.
06:05 Loaves baked
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