BAGUETTE WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/baguette-with-finum

Total time

1 Hours 40 Minutes

Baking/cooking time

30 Minutes

Rest time

60 Minutes

Ingredients

For 7 pcs

Portions

1000	g	Soft wheat flour type 0 orange
800	g	Water
40	g	FINUM – Lievito madre
20	g	salt

Preparation

KNEADING TIME Mix all ingredients together with 60% of the water, then gradually add the remaining 20%. Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

RESTING Shape into slightly loose dough logs of 250 g. Let rise until doubled in volume.

SHAPING Shape into baguettes of 65 cm length.

LEAVENING 1 hour at 30 °C (86 °F)

BAKING Score with 5 diagonal cuts or 1 vertical cut along the entire length. Bake at 230°C (446 °F) with vapour for approx. 30 min. Final 10 min. with open valve.

*The recipe is to be adapted according to the technology and equipment used.