Our wheat flour is the result of traced and milled wheat produced according to strict specifications for sustainable agricultural practices. This flour is used to make bread and baguettes with an intense taste and a pleasant colour.
Our recipe
Flour – 58.1%
Water – 39.5%
Salt – 1.2%
Yeast – 1.2%
Our process
- Kneading :
- First mixing (speed 1) : 4 min (oblique or spiral)
- Second mixing (speed 2) : 8 min (spiral) - 12 min (oblique)
- Temperature of the dough: 25°C
- First fermentation: 35 min
- Weighing: 350g dough pieces with a slightly oval form
- Second fermentation: 35 min
- Shaping: Baguette of max 55 cm length
- Proofing: mini 2h at 5°C - maxi 10h at 5°C
- Cooking time: Directly cut the baguette after proofing and bake for 25 min at 240°C
List of ingredients
Wheat flour, Water, Toasted corn flour, Durum wheat semolina, Wheat gluten, Toasted wheat malt, Baker's yeast, Salt, Antioxidant: E300.
Allergens: Gluten.
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