一种baguette是一种特定技术和公式如何制作独特美味的面包的一个很好的例子。
它属于一直categ工匠面包ory, which means it isn’t the easiest to make in bulk or on high speed lines. If you want to knock your baguettes out of the park, here are a few tips and tricks to make them:
面粉
Many baguette formulas don’t have fat, so pick a harder wheat that has more protein than just bread flour. That way, you’ll get proper gas retention.
High-speed line
尽管法式面包最好由缓慢的发酵ation times, it can be produced on high speed lines. The trick is for the dough to be fully developed during mixing and kneading, and fermented slightly more than normal.
一种nd remember…
一种baguette has a high crust to crumb ratio. Therefore, it loses a high percentage of moisture during baking and cooling, and may over bake easily.
Here’s a baguette formula
| Ingredient | Baker’s % |
| 面粉 | 100 |
| 水 | 65-75. |
| Instant active dry yeast (IDY) | 0..8–1.0 |
| 盐 | 2 |
| Malt syrup | 0..5 |
| 游泳池（可选） | 改变 |
生产高质量的长方形宝石需要以下步骤：
- 原料scaling/metering
- 混合8-12分钟。掺入干成分和麸质开发。混合后的面团温度应为约25°C（77°F）。游泳池可以在面团混合时添加。
- Dividing or cutting of pieces from bulk dough to desired unit weight
- 进入面团球
- 中间打样（3-10分钟）
- 成型（面团成形为圆筒）
- Final proofing on hearth bread pans for 60–90 minutes at 27°C (80°F) and 80% humidity
- Scoring (cutting the dough’s top surface)
- Baking in a deck or traveling tray oven at 205–220°C (400–428°F) for 20–30 minutes. Steam baking chamber for first 2–5 minutes
- 从烤箱中取出并在架上冷却20分钟
- 包装或服务
Leave A Comment