Baguette

Question 1

Step 1?

Answer 1

Mixing: Wheat flour and water in kneading machine

Question 2

Step 2?

Answer 2

Autolysis: Let the dough rest for 1 hour to allow gluten’s enzymes break down. = Extensible and less elastic

Question 3

Step 3?

Answer 3

Kneading: Yeast and salt is added. Gluten net restored

Question 4

Step 4?

Answer 4

Fermentation: 12 hours at 3

Question 5

Step 5?

Answer 5

Weighing and dividing: 7kg tray is divided into 20 stocks for 350g

Question 6

Step 6?

Answer 6

Pre-shaping: Oval shape. Final length should be around 50 cm.S

Question 7

Step 7?

Answer 7

Put in Parisian between 20min and 1 hour. Gluten loosens up

Question 8

Step 8?

Answer 8

Shaping: Hand or machine.

Question 9

Step 9?

Answer 9

Proofing: Rest on flour linen couche. Room temp. Duration depends

Question 10

Step 10?

Answer 10

Scoring: Traditional or polka

Question 11

Step 11?

Answer 11

Baking: 240 for 20 to 22 min

Question 12

Step 12?

Answer 12

Cooling