Continue shopping
Continue shopping
Business
Private
fr
Continue shopping
Business Private
Categories
6354-granoferm-baguette-molino-merano

MINI BAGUETTE WITH DIRECT LONG METOD WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/mini-baguette-with-direct-long-metod-with-granoferm
Total time
stopwatchIcon
2 Hours 15 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
25-27 Minutes
Rest time
13 Hours 20 Minutes
Difficulty
normal
Print

Ingredients

5 pcs.

1000 g Granoferm - wheat flour with fermented bran
750 g water
40 g FINUM – Lievito madre
25 g salt

Preparation

KNEADING TIME* 4 min. first speed + 9 min. second speed or until the dough is smooth and dry.

DOUGH TEMP 24-26 °C

RESTING TIME 30 min. at 24 °C

SHAPING Divide the dough into 350 g and give a pre-form. 

1° PROOFING approx. 20 min. at 24 °C covered with a cloth.

SHAPING Divide the dough into 350 g pieces and pre-shape into mini baguettes.

2° PROOFING approx. 12 h at 5 °C, until the volume has doubled.

RESTING TIME leave for 30 min. at room temperature

BAKING* 230-240 °C with steam for approx. 25-27 min. Final 5 min. with open valve.
RECIPE PRODUCTS
RELATED RECIPES
CATEGORY
6354 - GRANOFERM
RECIPES FOR BAGUETTES AND BATONS
BAKERY
COLLECTION OF RECIPES

Cookies

This website uses cookies to ensure the best experience possible.
More information...