Baguette

4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.278 kg
Flour enhancer 2.778 g
Water 0.167 l
Sourdough 0.056 kg
Table salt 5.556 g
Yeast 5.556 g
See Recipe
Goxo flour (W 170 - 200) 0.056 kg
Water 0.033 l
Elaboration

Kneading time: 15´

Temperature of the dough: 24 ºC

1st Fermentation of the dough without dividing: 45´

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: +/- 30´

Baking time: 25´/30´

Temperature of the oven: 230 ºC

ELABORATION

  • Divide in pieces of +/- 350 g.
  • Make them into balls and let settle.
  • Shape them into loaves 60cm long.
  • Place on cloths or in floured drawers with the joint of the loaf facing downwards.
  • Ferment without moisture.
  • The volume should be approximately twice the initial size.
  • Place the floured loaves on baking sheets, with the joint on one side of the loaf.
  • Make 7 or 8 longitudinal and parallel slashes down each one.
  • Steam bake.
Nutritional information (1 portion)
Energy
254.11
kcal
Carbohydrates
53.5
g
Proteins
6.76
g
Lipids
0.87
g
Sugars 0.14 g
Salt (Sodium) 433.89 mg
Folic acid 32.16 ug
Vitamin C 0.0 g
Vitamin A 0.0 ug
Zinc 0.57 mg
Iron 0.82 mg
Calcium 10.67 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.35 g
Monounsaturated fatty acids 0.09 g
Saturates 0.12 g
Fiber 2.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.