Malt baguette

Production Process Description

Fast mixing time: 10 minutes
Slow mixing time: 5 minutes
Dough temperature: 27–28°C
Dough resting time: 60 minutes
Initial fermentation time: 30 minutes, fold; 30 minutes, fold
Baking temperature: 245°C
Baking time: 18–24 minutes
Final fermentation time: retarded fermentation program

Preparation Instructions:

Dough preparation
Place the dough in a container
Resting (total time: 1 hour), including:
Manual folding after 30 minutes
Manual folding after another 30 minutes
Scaling and shaping
Place the formed dough pieces in the refrigerator
Remove from refrigeration, proof as needed
Bake

Technical Notes:

PROGRAM:

PHASE 1: Loading (2°C) – loading time set according to production needs

PHASE 2: Storage / retarded proofing (2°C) – calculated automatically

PHASE 3: Proofing (phase time: 3 h 15 min) – time frame: 2 h 30 min, reaching conditions of 14°C and 70% humidity

PHASE 4: Proofing (phase time: 3 h, temperature: 18°C, humidity: 70%)

PHASE 5: Secondary cooling – time frame: 1 hour (cooling down to 5°C), temperature: 5°C, humidity: 70%

Storage mode

REFRIGERATION:

Cooling down to 3–4°C
Storage mode

Total process time: 16–24 hours