Lallemand Baking
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French Baguette

Crusty and special bread application using Fermaid® XTR and Lal^Ferm® products.

Fermaid® XTR is a complete conditioner for improving dough stability, machinability, loaf volume, crumb structure, and softness of various breads produced by different processes. Fermaid® XTR can be used in all types of yeast raised bread products like a French baguette.

A French baguette is a crusty, white bread, best eaten fresh. Exceptionally light with a moist, airy interior and a crisp crust dusted with flour. Perfect as an accompaniment to soups and salads or dunked in olive oil.


Name lbs. oz % (bakers percent) kg
Strong Bakers Flour 22 100 10.000
Fermaid®XTR 0 2 0.5 0.050
Salt 0 7 2 0.200
Lal^Ferm® Fresh Bakers Yeast 0 10.5 3 0.300
Water ± 16 8 75 7.500


  1. Mix all ingredients for 3 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
  2. Bulk fermentation for 30 minutes in a closed oiled container
  3. Gently spread dough on a flour dusted surface with dusting flour and cut to desired shape and size
  4. Rest for 20 minutes and shape into baguette form
  5. Dry proof for 30 minutes and bake at 440°F / 225°C for 20-25 minutes depending on the size
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.