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en-us_main.book.book Page 64 Friday, April 26, 2024 11:05 AM
64 OPERATION
Amount
Menu
Cookware
2 demi
baguettes
Baguette
1/2 Sheet
Pan
Desserts
Food
Temp.
Remark
Rack
Position
Ingredients
Room
0.25 oz package active dry yeast, about 3/4 tbsp of
yeast
11 oz water, about 100
18 oz bread flour
1 tbsp of salt
Instructions
1) In a small bowl dissolve the yeast in the warm
2) Add the yeast and water mixture to the bowl
3) Add the bread flour and salt to the bowl.
4) Use the dough hook to mix the dough on low
5) Place the dough into a bowl and let it rise for
6) Punch the dough down and let it rise again
Steam
7) Remove the dough and place it on a work
Cook
3
8) Divide the dough into 2 equal pieces.
9) Shape each piece into a small baguette.
10) Place the baguettes onto a parchment lined
11) Cover the baguettes with plastic wrap and
12) After the baguettes have doubled in size, use
13) Place the baguettes on the half sheet pan.
14) Place the half sheet pan in the oven for image
15) Remove the half sheet pan while preheating
16) After preheating, place the half sheet pan
Instructions
8
water using a whisk.
of an electric mixer.
speed for 7 minutes.
30 minutes or until doubled in size.
until doubled in size.
surface.
half sheet pan.
allow to double in size.
a serrated knife and slash each baguette with
3 four inch long, half inch deep, diagonal
slashes.
recognition.
the oven.
back in the oven.
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