Baguette

Ingredients: 
French Country Bread Base 10 % 500 gr
Flour 100 % 5.000 gr
Sponge/preferement*   30 % 1.500 gr
Water 70 % 3500 gr
Instant Yeast EL PANIFICADOR 0.3 % 15 gr
*SPONGE / PREFEREMENT RECIPE    
Bread Flour    5.000 gr
Instant Yeast EL PANIFICADOR   15 gr
Water   3.500 gr

 

Instructions: 

1) Mix all ingredients (use a 4-speed blender)
2nd Speed 2 minutes and 10-12 minutes in the 3rd gear.
2) In a spiral mixer, for 4 to 5 minutes at slow speed mixing,
After 8-10 minutes fast speed
3) Let stand for 1 hour
4) Weigh: 425 gr
5) Allow the dough descanzar 20 to 30 minutes
6) Mold (long form) and sprinkle lightly with flour.
7) Allow to ferment in covered trays or cabinets at room temperature for 3-4 hours.

Bake with steam, start by 10 minutes at 218 ° C, then 35 minutes at 199 ° C to finish
(depending on size).

* To strengthen the dough, use the following recipe for sourdough
Mix all the ingredients at medium speed for 5-6 minutes. The dough temperature should be between 25 ° C to 26 ° C. Place dough in a bowl and cover for 10 hours.