Slow fermentation cool raised baguette


Group Weight / Volume
Durum wheat coarse 7.000 g
Flour Τ70% 3.000 g
Amore L 100 800 g
Yeast 150 g
Salt 180 g
Water 6.400 g


    Mix all the ingredients for 3 minutes at the low speed and for 6 minutes at the high speed until you get an elastic dough. Let it rest for 15 minutes.

    Cut in 380 g and form gently. Place in fabric and let it rest covered for 17 hours in the fridge at 4°C.

    Take the dough out the fridge and let it for 20 minutes in room temperature.

    Proof for 30 minutes. Proof conditions 35-37 °C with 70-75% moistness.

    Throw a little flour and make cuts on the surface.

    Bake at 210-220°C for 30- 35 minutes with steam. Open the damper the last 10 minutes of baking.

Slow fermentation cool raised baguette