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Anvita Avinash Joshi

Lavonne Hospitality food and beverage solutions

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Organization:

Traditional French Baguette and Decor baguette

Cuisine:

Boulangerie

French baguette long thin baguette with 5 scores.

Ingredients

1 Water - 400 g

2 t65 flour - 350 g

3 Yeast 3g

Dough Recipe

1 Water - 400 g

2 t 65 flour - 650 g

3 Salt - 18g

Preparation

Method :


1. mix the yeast flour and water in poolish for 3 to 4hrs.

2. then mix the poolish with the flour and water , keep for 40 mins

for autolyse.

3. add salt and knead and tyransfer to box.

4, 2coil fols in 30mins each

5. preshape,final shape, proof for 1hr.

6. Score and bake at 260c.

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