Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

IngredientsQuantity
Flour2000g
Water1400g
Salt32g
Tradizy® Durum60g
Minute Bread®30g
Baker’s Bonus® RS1906g

FEATURED PRODUCTS

Tradizy® Durum

Baguette

European

Serving Size

12 baguettes

Time Required

Around 18–21 hours

Serving Suggestion

Perfect as a base for gourmet sandwiches or paired with soups and stews.

Preparation

  1. Combine flour, water, salt, Tradizy® Durum, Minute Bread®, and Baker’s Bonus® RS190.
  2. Mix in a spiral mixer for 6 minutes on low speed and 3 minutes on high speed.
  3. Ensure the dough temperature reaches 23°C to 24°C for best gluten development.
  4. Allow the dough to rest for 15 minutes at room temperature for the first fermentation.
  5. Continue with bulk fermentation for 16–20 hours at 4°C to develop flavor and structure.

Shaping

  1. Divide the dough into 320g portions after fermentation.
  2. Allow the divided dough to rest for 20 minutes to relax the gluten.
  3. Shape each piece into a traditional baguette form, ensuring tight surface tension for even rise.
  4. Place shaped baguettes on a floured tray or couche for proofing.

Baking

  1. Proof the shaped baguettes for 45 minutes at 25°C until slightly airy and elastic to touch.
  2. Score the surface with clean, even cuts to control oven spring.
  3. Bake at 250°C for 20 minutes, using steam at the beginning to achieve a crisp golden crust.
  4. Cool on wire racks before serving to preserve texture and aroma.

[/if_unlocked]
← back

Baguette

European

Serving Size

Time Required

Serving Suggestion

Preparation

  1. Combine flour, water, salt, Tradizy® Durum, Minute Bread®, and Baker’s Bonus® RS190.
  2. Mix in a spiral mixer for 6 minutes on low speed and 3 minutes on high speed.
  3. Ensure the dough temperature reaches 23°C to 24°C for best gluten development.
  4. Allow the dough to rest for 15 minutes at room temperature for the first fermentation.
  5. Continue with bulk fermentation for 16–20 hours at 4°C to develop flavor and structure.

Shaping

  1. Divide the dough into 320g portions after fermentation.
  2. Allow the divided dough to rest for 20 minutes to relax the gluten.
  3. Shape each piece into a traditional baguette form, ensuring tight surface tension for even rise.
  4. Place shaped baguettes on a floured tray or couche for proofing.

Baking

  1. Proof the shaped baguettes for 45 minutes at 25°C until slightly airy and elastic to touch.
  2. Score the surface with clean, even cuts to control oven spring.
  3. Bake at 250°C for 20 minutes, using steam at the beginning to achieve a crisp golden crust.
  4. Cool on wire racks before serving to preserve texture and aroma.

ingredients

IngredientsQuantity
Flour2000g
Water1400g
Salt32g
Tradizy® Durum60g
Minute Bread®30g
Baker’s Bonus® RS1906g

FEATURED PRODUCT

Tradizy® Durum

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