Скачать или смотреть Baguette from shaping to baking

Baguette with chia seeds

270g Traditional flour T65

30g stoneground flour

14g Chia seeds

204g Water

5g Salt

1g dry instant Yeast

45g Stiff sourdough

45g Liquid sourdough

21g Water

Method of preparation

• Put all the flour, chia seeds and water in a spiral dough mixer.

• Kneading Approximately 3 minutes.

• Autolysis Approximately 30 min. :

• Add the rest of the ingredients except the second water.

• Kneade Approximately 8 minutes at 1 speed and 1 minute at 2 speeds.

• Enter the second water at the end of the kneading.

• The dough is tender.

• Temperature 23°C.

• Leave to rest - Approximately 45 minutes.

• Leave in the refrigerator for 15 hours.

Divide into 300 g each.

• Give an oval shape, stretch the dough well

• Rest Approximately 30 minutes.

• Form baguettes of 33cm long.

• Put on the canvas.

• proof Approximately 45 minutes at 24°C.

• Score

• Bake at 260°C in a hearth oven with steam Approximately 18 minutes.

Enjoy
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