Baguette

Crusty and special straight dough bread application based on Florapan® Aromatic yeasts and Lal^Ferm® NO1.

Information provided is only standard guidelines. Calculations are approximate; the proposed recipes and directions might need to be adjusted to suite other ingredients brands, equipment and bakery’s conditions.

Our Technical Support Team can help you customize the dosage for your own formulation.

Ingredients

Name	lbs.	% (bakers percent)	kg
Wheat Flour 550 or T55	22	100	10.0
Water	17.6	60	6.0
Salt	0.4	1.8	0.18
Lal^Ferm® NO1	0.33	2.0	0.2
Florapan® Aromatic yeast*	0.22 - 0.33	1.0 - 1.5	0.1 - 0.15
Bread improver	TBD	TBD	TBD

Instructions

*Select Florapan® Aromatic Yeast(s) on desired taste & aroma profile

Preparation DOUGH :

Mix until obtaining a well developed dough
Desired dough temperature 77 – 81°F / 25 – 27°C
Dough rest for 15 minutes
Scale desired weight
Dough rest for 15 minutes
Mold in baguette shape
Final proof for 60 – 90 minutes at 86 – 90°F / 30 – 32°C, 80% RH
Bake 20 – 25 min at 450°F / 230°C, with steam

* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.