French Baguette with Des Champs flour
RECIPES BAKERY

French Baguette with Des Champs flour

INGREDIENTS

  • 1000 g Des Champs flour
  • 650 g water
  • 18-20 g salt
  • 8-10 g fresh yeast (divide in two if using dry yeast)

INSTRUCTIONS

  1. Mix the ingredients for 5 minutes at low speed and for another 5-7 minutes at high speed, if using a dough maker.
  2. 1st fermentation, 10-20 minutes.
  3. Cut 330-350 g for initial round form.
  4. Let the dough rest for 10-20 minutes.
  5. Give the final form into baguettes.
  6. Put in the oven at 25°C, for 75-90 minutes.
  7. Bake at 240-250°C (with steam) for 16-18 minutes.
THE FLOURS OF THE RECIPE

Baking Flour

French Baguette with Des Champs flour

Loulis Mills-Des Champs

INGREDIENTS

  • 1000 g Des Champs flour
  • 650 g water
  • 18-20 g salt
  • 8-10 g fresh yeast (divide in two if using dry yeast)

INSTRUCTIONS

  1. Mix the ingredients for 5 minutes at low speed and for another 5-7 minutes at high speed, if using a dough maker.
  2. 1st fermentation, 10-20 minutes.
  3. Cut 330-350 g for initial round form.
  4. Let the dough rest for 10-20 minutes.
  5. Give the final form into baguettes.
  6. Put in the oven at 25°C, for 75-90 minutes.
  7. Bake at 240-250°C (with steam) for 16-18 minutes.