Recipe of Purple Barley Baguette
Ingredients
| Grams | % | |
|---|---|---|
| Strong Bakers Flour | 1000g | 100% |
| Purple Barley Flour | 200g | 20% |
| Water | 750g | 75% |
| Yeast | 5g | 0.5% |
| Sapore Oracolo Tempo | 200g | 20% |
| S500 CL | 10g | 1% |
| Grams | % | |
|---|---|---|
| Strong Bakers Flour | 1000g | 100% |
| Purple Barley Flour | 200g | 20% |
| Water | 750g | 75% |
| Yeast | 5g | 0.5% |
| Sapore Oracolo Tempo | 200g | 20% |
| S500 CL | 10g | 1% |
Mixing Spiral: 4 minutes in slow and 4 minutes in fast.
Dough Temperature: 26°C
Bulk Fermentation: 90 minutes in ambient temperature.
Scale: 350g
Intermediate Proof: 15 minutes on bench, covered
Make Up: Baguette Shape
Final Fermentation: 60 minutes at ambient and in couche.
Decoration before making: Give some classic baguette cuts.
Oven temperature: Deck oven at 250°C with 0.3mL of steam. Lower oven to 220°C.
Baking time: +/- 25 minutes
