Machinery used: Revent Proofer, Revent Rotosole, Revent Vacuum Cooler
Mixing process: first speed 10 min second speed 2 min
Proofing: 1h30 26˚c /79 ˚f or over night slow proofing
Baking parameters: Preheat at 240˚c/465 ˚f 210˚c /410 ˚f 24 min damper open after 17 min steam 4 sec.
Vacuum process: Preheat at 240˚c/465 ˚f 220˚c/428 ˚f 16 min damper open after 10 min steam 4 sec. Vacuum 2 min/20 mBar to 32˚c/90 ˚f.
Ingredients quantity in grams/ lb
Flour 7050g/ 15.54 lb
Water 4900g/ 10.80 lb
Salt 155g / 0,34 lb
Yeast 105g/ 0,23 lb
Mix all ingredients. After mixing the dough should be around 26˚c/79˚f.
Leave the dough 1 hour at room temperature.
Divide at 350g/ 0,77lb and give a nice baguette shape.
Leave in the proofer before baking.