BAGUETTE WITH PEGASO
Source: https://www.meranermuehle.it/rcp_recipe/baguette-with-pegaso
Total time
2 Hours
30 Minutes
Baking/cooking time
45 Minutes
Rest time
30 Minutes
Ingredients
For 6 pcs
| 1000 | g | Soft wheat flour type 0 orange |
| 750 | g | water |
| 80 | g | Pegaso - Lievito Madre from fermented soft wheat bran |
| 20 | g | salt |
Preparation
KNEADING TIME Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 7 min. on the second speed until the dough is smooth and dry.
RESTING Leave it to rest for approx. 30 min. at room temperature 26-27°C covered with cloth.
SHAPING Divide dough into 300-350 g and stretch into a baguette.
LEAVENING Leave it to rise for approx. 45-60 min. at 30°C with 80% humidity or untli the volume has doubled.
BAKING Bake at 220-230°C with vapour for approx. 35 min. Final 10 min. with open valve.
*The recipe is to be adapted according to the technology and equipment used.
Soft wheat flour type 0 orange
Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %
25 kg
Pegaso - Lievito Madre from fermented soft wheat bran
PEGASO, is a unique baking ingredient, originating from the meticulous drying of our Lievito Madre Natural Yeast from fermented wheat bran. This unique composition allows the creation of breads and baked goods with a precise and complex identity.
Its extraordinary versatility makes it ideal for the production of bread and baked goods, together with any type of cereal. The presence of fermented bran gives the finished product an extremely crispy crust and exceptional flavour, enriching the taste experience. Dosage 8% of bread flour
weight.
10 kg
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