Traditional French Baguette Perspective®
Ingredients Preparation Method with 10% dosage Base temperature: 66°C. Kneading: - First speed: 5 minutes (flour and water), followed by autolysis for 45
Ingredients
- Traditional flour: 10 kg
- Perspective CRC® Liquid: 1 kg
- Salt: 0,2 kg
- Water: 7 L
- Bassinage water: 0,5 L
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