Baguette

4 h
Vegan Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 1.25 kg
Flour enhancer 12.5 g
Water 0.75 l
Sourdough 0.25 kg
Table salt 25.0 g
Yeast 25.0 g
See Recipe
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
1706.0
kcal
Carbohydrates
360.75
g
Proteins
44.35
g
Lipids
5.7
g
Fiber 16.72 g
Saturates 0.77 g
Monounsaturated fatty acids 0.59 g
Polyunsaturated fatty acids 2.35 g
Cholesterol 0.0 mg
Calcium 70.64 mg
Iron 5.36 mg
Zinc 3.76 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 177.74 ug
Salt (Sodium) 2107.9 mg
Sugars 0.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.