Baguette à l'Ancienne

Rediscover the flavour and aroma of the past with this easy to make, old-style baguette.
A future hit among your customers.

The recipe:

Ingredients:

		%	lb	oz
Flour	10 kg	100	20	-
Cold water	6 l	60	1.5 gal	-
Yeast	250 g	2.5	-	8
Salt	200 g	2	-	6
Tegral Baguette à l'Ancienne*	500 g	5	1	-

Method:

Mix all the ingredients for 2 minutes at low speed then for 6.5 minutes at high speed.
Give a bulk fermentation of 15 minutes.
Scale dough pieces of 350 g / 10 oz.
Hand roll the dough in a lenghtwise direction.
Leave to rest for 10 minutes.
Stretch the dough pieces in the lengthwise direction.
Give a proof of 40 minutes.
Before baking, make incisions and sprinkle with flour.
Baking time: 22 minutes.
Baking temperature: 210°C / 410°F.

Tip: Instead of Baguette à l'Ancienne, you can use 3% Sapore Traviata and 2% S500.