Ingredients
200 g Bread flour
5gSalt
50g Cake flour
175ml Water
10g O-tentic Durum
20g Fine semolina
20-40g of easy range products (any dry fruits or grain)
Method:
1. Mix all ingredients for 4minutes on Low Speed and 6minutes on High Speed
2. Bulk Fermentation for 20m covering with plastic
3. Divide (Big) Baguette 300g 60cm & Mini Baguette 150g
4. Final Fermentation for 90 minutes.
5.Preheat at 240*C and baked at 210*C on Top & Bottom Heat
6. Baking for 24minutes
Method:
1. Mix all ingredients for 4minutes on Low Speed and 6minutes on High Speed
2. Bulk Fermentation for 20m covering with plastic
3. Divide (Big) Baguette 300g 60cm & Mini Baguette 150g
4. Final Fermentation for 90 minutes.
5.Preheat at 240*C and baked at 210*C on Top & Bottom Heat
6. Baking for 24minutes
