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Baguette Romain Dufour

The document provides a recipe for sourdough French baguette. It lists the ingredients and mixing instructions, including autolyse, fermentation, dividing, shaping, proofing, and baking steps. The recipe makes baguettes using bread flour, rye flour, salt, sourdough starter, fresh yeast, and water.

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alhilovictoria
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490 views1 page

Baguette Romain Dufour

The document provides a recipe for sourdough French baguette. It lists the ingredients and mixing instructions, including autolyse, fermentation, dividing, shaping, proofing, and baking steps. The recipe makes baguettes using bread flour, rye flour, salt, sourdough starter, fresh yeast, and water.

Uploaded by

alhilovictoria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Sourdough French

Baguette

RECIPE
Bread Flour : 950 gr
Medium Rye Flour: 50 gr
Salt : 20 gr
Liquid Sourdough: 150 gr
Fresh Yeast: 3 gr
Water: 780 gr
Bassinage*: 20 gr

Mixing in Spiral Mixer


Autolyse: Flours + water, for 3 min S1**
Rest for 30 min
Add all remaining ingredients(except bassinage) then mix 5
min S1 + 2 min S2 (until full development)
Add bassinage and mix in S1 until absorption.
1st Fermentation: 1 hour at room temperature (2 folds) then
keep 15 hours in bulk in chiller
Dividing: 350 gr, then pre-shape in ovale
Resting: 30 minutes
Shaping: Baguette
Proofing: 60 minutes at room temperature
Baking in Deck Oven: at 250 Degrees Celsius for
22 minutes

• Bassinage = 2nd water


• **S = Speed

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