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Lesaffre UK & Ireland – Home of innovative baking solutions
TIME
Bring the delicious taste of authentic French baguette sticks to your bakery using this amazing recipe.
Made with Crème de Levain, the authentic French sourdough, produced in our facilities in France, combined with the L’Hirondelle French yeast, this recipe delivers the perfect taste of a freshly baked French baguette straight from your favourite boulangerie.
| Quantity (kg) | % OFW ingredients | |
| White Bread Flour | 4.000 | 100 |
| Crème de Levain | 0.200 | 5 |
| Water | 2.600 | 65 |
| Salt | 0.060 | 1.5 |
| L’Hirondelle Bleu | 0.020 | 0.5 |
| Saf Pro 000 | 0.020 | 0.5 |
| Total | 6.900kg | 197.7 |
| Yield | 11 x 650g | |
| Mixing: SPIRAL | 8 minutes slow, 2 minutes fast |
| Bulk ferment | Min. 16 hours at 3°C |
| Divide | 350g |
| Preshape | Batards 150 mm |
| Resting | 40 minutes |
| Shaping | 450 – 500 mm baguettes on bakers’ clothes |
| Final proof | 90 minutes at 20°C |
| Cutting | 1 – 3 or 5 cuts |
| Pre-heating | 270°C |
| Bake | 18 minutes @ 250°C with light steam |
| Cooling | 45 – 60 minutes @ ambient temperature |
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