| A concentrated premix to make healthy multigrain baguettes with golden & crunchy crust. |
Baker Recipe for Multigrain French Baguette
| Wheat Flour |
800 gm |
| SB MULTIGRAIN BAGUETTE |
200 gm |
| Water Cold |
650 gm - 700 gm |
| Fresh Yeast / Dry Yeast |
50 gm / 18 gm |
Baking Method
| Mixing time (approx) |
4 min slow & 6 min fast |
| Dough temperature |
24ºC to 26ºC |
| Bulk fermentation time |
15 min |
| Scaling weight |
300 gm round pieces |
| Second fermentation |
15 min |
| Shaping |
Stetch the round pieces to make them little longer |
| Third fermentation |
15 min |
| Shaping |
Strecth & form the final long baguette shape |
| Final proof |
40 min under 75% humidity and temperature of 30ºC |
| Baking temperature |
230ºC under falling temp of 200ºC |
| Baking time |
25 mins approx for 300 gm dough |
| bake |
With Of Steam |
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