Group 1
Ingredient
KG
1.250
Bakers Strong Flour
1.250
0.025
Water
1.700
Total Weight: 4.225
  1. Place all ingredients in a mixer, mix for 2 minutes on slow speed, then 7-9 minutes on fast speed or until fully developed.
  2. Final dough temperature 28˚C.
  3. Bulk fermentation for 60 minutes.
  4. Bulk fermentation for 60 minutes at room temperature in a slightly oiled container. Cover the container with a lid or plastic.
  5. Scale at 450gm, mould loosely into a stick remembering to slightly taper both ends
  6. Place sticks on a proving cosh or French stick tray and allow another 40 to 60 minutes to dry prove.
  7. Once proved, give four deep cuts. Remember to have your blade/knife at a 45˚ angle.
  8. Pre-heat oven to 230˚C.
  9. Place sticks in oven (steam 10 seconds). Reduce the oven temperature to 210˚C. Bake for 30-35 minutes.
  10. Open damper/vent after 15 minutes.
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