MINI BAGUETTE with direct long method WITH GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/mini-baguette-with-direct-long-method-with-granoferm
Total time
2 Hours
15 Minutes
Baking/cooking time
25-27 Minutes
Rest time
13 Hours
20 Minutes
Difficulty
normal
Ingredients
5 pcs.
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 750 | g | water |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 25 | g | salt |
Preparation
KNEADING TIME* 4 min. first speed + 9 min. second speed or until the dough is smooth and dry.
DOUGH TEMP 24-26 °C
RESTING TIME 30 min. at 24 °C
SHAPING Divide the dough into 350 g and give a pre-form.
1° PROOFING approx. 20 min. at 24 °C covered with a cloth.
SHAPING Divide the dough into 350 g pieces and pre-shape into mini baguettes.
2° PROOFING approx. 12 h at 5 °C, until the volume has doubled.
RESTING TIME leave for 30 min. at room temperature
BAKING* 230-240 °C with steam for approx. 25-27 min. Final 5 min. with open valve.
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