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Our recipe
Sesame Baguette Flour – 59.5%
Water – 39.6% + 0.3%
Yeast – 0.6%
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Our process
- Kneading :
- First mixing (speed 1) : 5-6 min (spiral)
- Second mixing (speed 2) : 5-7 min (spiral)
- Temperature of the dough: 23°C
- First fermentation: 2h with a fold after 1h
- Weighing: 300g dough pieces with a slightly oval form
- Second fermentation: 15-20 min
- Shaping: Baguette of 45-50 cm length
- Proofing: 45 min-1h
- Before baking: 1 cut at 2/3 of the baguette, cut in "épis" for the last 1/3
- Baking time: 20-22 min at 250°C
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List of ingredients
Wheat flour, Water, Roasted sesame seeds, Wheat gluten, Psyllium fibres, Malted and roasted wheat flour, Malted and roasted barley flour, Baker's yeast, Salt.
Allergens: Gluten.
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