Recipes
Rustic Baguette
| INGREDIENTS | GRAM | % |
|---|---|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Classic | 1.000 | 50 |
| Water | 1.120 | 56 |
| Fresh yeast | 60 | 3 |
| Mixing | 4 + 8 min |
| Resting time | 10-15 min |
| Dividing | 300 g |
| Final proofing | 70-80 min / 35°C, 75% r.h. |
| Baking | 18-20 min / 250°C, 220°C / light steam |
Sensory
description
 |
rustic crust, irregular crumb |
 |
melting texture |
 |
dominating wheat flavor combined with malty and mild acid note, which becomes a bit stronger in the end |
 |
rustic crust |