Classic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Artisan Full Mix | 1000 g |
| Dried yeast | 15 g |
| Chilled water | 730 g |
| Salt | 20 g |
| Total | 1765 g |
Step 1: Mix all ingredients in a spiral mixer: 5 minutes slow, 5 minutes fast.
Step 2: Rest the dough in bulk for 1 hour, covered.
Step 3: Divide and pre-shape, rest 15 minutes, then shape into baguettes.
Step 4: Prove until almost doubled in size.
Step 5: Score and bake at 230 °C with steam, then reduce to 215 °C. Bake 15 minutes with steam and 15 minutes with the damper open.
Temperature: 230 °C → 215 °C · Time: 30 min
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
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All products used in this recipe are available from our Phuket warehouse.
