Wheat, Buckwheat & Barley
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Our recipe
Buckwheat Baguette Flour – 59.4%
Water – 38.6%
Salt – 1.1%
Yeast – 0.9%
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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
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List of ingredients
Wheat flour, Water, Buckwheat flour, Wheat gluten, Buckwheat bran, Toasted barley malt, Baker's yeast, Salt, Antioxidant: E300.
Allergens: Gluten.
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