Baguette
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
1.25 kg
Flour enhancer
12.5 g
Table salt
25.0 g
Yeast
25.0 g
Goxo flour (W 170 - 200)
1.0 kg
Water
0.5 l
Table salt
2.0 g
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.
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