Mixing
Next Process
Oven Temprature : 170°C top heat and190°C bottom heat
Baked Time : ±25-30 minutes
To obtain the French look the first incision must start, and the last one finish, at the very edge of the baguette. Incisions should overlap one another along a third of the cut. By adding a portion of the water at the end of the mixing, you will obtain a more humid crumb and nice cuts. You will obtain better cuts if you let the dough dry slightly before cutting. It is recommended to use a humid blade. To make a “baguette campagnarde”, create a mix that is 50% flour and 50% semolina. To get the appealing traditional look, dust with rye flour before cutting.
251Kcal
Energy
1050Kj
Energy
2.1g
Fat
0.3g
Saturates
4.73g
Carbohydrates
3.0g
Sugars
*Indicative values based on theoritical calculations
| Nutritional Value per 100g | ||
| Energy 251Kcal | ||
| Energy 1050Kj | ||
| Fat 2.1g | ||
| Saturates 0.3g | ||
| Carbohydrates 4.73g | ||
| Sugars 3.0g | ||
| Fibers 6.1g | ||
| Protein 7.6g | ||
| Salt 1.7mg |
Indicative values based on theoritical calculations
