Buckwheat Baguette

Our recipe

Buckwheat Baguette Flour – 59.4%

Water – 38.6%

Salt – 1.1%

Yeast – 0.9%

Our process

- Kneading :
- First mixing (speed 1) : 4 min (spiral) - 5 min (oblique)
- Second mixing (speed 2) : 7 min (spiral) - 10 min (oblique)
- Temperature of the dough: 24°C
- First fermentation: 1h
- Weighing: 250g dough pieces with a slightly oval form
- Second fermentation: 15 min
- Shaping: baguette
- Proofing: 45-60 min
- Cooking time: 18-20 min at 250°C with steam

List of ingredients

Wheat flour, Water, Buckwheat flour, Wheat gluten, Buckwheat bran, Toasted barley malt, Baker's yeast, Salt, Antioxidant: E300.

Allergens: Gluten.

Associated products

No associated products at the moment