Purple Barley Baguette

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%

Working Method:

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