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French Baguette Recipe - SwissBake


Soft and flaky on the inside, crisp and crusty on the outside. This bread's delightfully crisp crust and tender interior are developed when the bread is baked in an oven with steam.
Baker Recipe for French Baguette
Wheat Flour900gm
SB BAGUETTE 10100 gm
Water650 gm
Fresh Yeast/ Dry Yeast30 gm/ 12 gm
Baking Method
  1. Put all ingredients in a mixing bowl 
  2. Mix it for 4 min at slow speed and 6 min at fast speed
  3. Maintain the Dough Temperature around 24ºC to 26ºC
  4. Keep aside for Fermentation for at least 15 min (Bulk Fermentation- First)
  5. Now make 300 gm round pieces from the Dough
  6. Keep aside for Fermentation for at least 15 min (Second Fermentation)
  7. Now it's time to give shape, Stretch the round pieces to make them little longer
  8. Keep aside for Fermentation for at least 15 min (Third Fermentation)
  9. Last and Final proof for 40 min under 75% humidity and temperature approx 30ºC
  10. Bake it under 203ºC of falling temperature of 200ºC
  11. Bake for 25 min approx for per 300 gm dough
For more details click on SB BAGUETTE 10 
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Location: Mumbai, Maharashtra, India

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