Mixing
Next Process
Oven temperature : 160°C
Baking time : ±45-50 minutes (Bain Au marie baked method)
Filling : Topfil Dark Cherry
Decoration : Whipcream and Topfil Dark Cherry
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.
