French Durum Wheat Baguette
A light, airy baguette with a lovely open structure
Preparation time: about 3 hrs + rising time: 18 hrs.
For about 5 baguettes
Base temperature: 58°C
Ingredients
1
kg Gem 250
20
g Salt
8
g Yeast
800
g Water (as required)
2
g Pépite S per baguette (for topping)
Preparation
1
Autolysis
30 minutes.
2
Kneading
Knead all dough ingredients for 10 minutes on low speed, then 2 minutes on medium speed.
Dough temperature: between 21 and 23°C.
3
Rising bin time
30 minutes at 25°C. Then store your dough for at least 18 hours at 6°C.
4
Division
Divide your dough into 5 navettes of about 350 g each.
5
Resting
30 minutes at 25°c.
6
Shaping
Shape each navette by hand into a round-tipped baguette.
Place the dough pieces on a floured linen cloth with the Pépite S, seam side up, separating them with folds.
7
Proving
30 minutes at 25°C.
8
Baking (bottom-heat oven)
Preheat your oven to 225°C (bottom heat) and 235° (top heat).
Position each piece and make an incision along its entire length using a blade.
Bake for about 23 minutes (same amount of steam as for cooking your baguettes).