Business Private
Baguette_Atena

BAGUETTE WITH ATENA

Source: https://www.meranermuehle.it/rcp_recipe/baguette-with-atena
Total time
stopwatchIcon
2 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 Minutes
Rest time
30 Minutes
Print

Ingredients

For 6 pcs

1000 g Remilled durum wheat semolina
750 g water
80 g Atena - Lievito Madre from fermented durum wheat bran
20 g salt

Preparation

KNEADING TIME Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 7 min. on the second speed until the dough is smooth and dry. 

RESTING Leave it to rest for approx. 30 min. at room temperature 26-27°C covered with cloth. 

SHAPING Divide dough into 300-350 g and stretch into a baguette. 

LEAVENING Leave it to rise for approx. 45-60 min. at 30°C with 80% humidity or untli the volume has doubled. 

BAKING Bake at 220-230°C with vapour for approx. 35 min. Final 10 min. with open valve. 

*The recipe is to be adapted according to the technology and equipment used.