Il Granaio delle Idee offers a classic of French bakery, revisited in short-size and made with the natural improver 3D Enzymes. A practical and quick idea for tasty sandwiches to be filled as you like. Here is the recipe for the Mini-Baguette with our natural improver 3D Enzymes.
10 Kg flour 270 W
100 g 3D Enzymes
300 g compressed brewer's yeast
200 g salt
6 / 6.5 l water
Mix the flour, 3D Enzymes, the yeast and 5,5 l of water at speed 1 for 5 minutes.
Start speed 2 and, when the mixture has become homogeneous, add the remaining water.
A few minutes before the end, add the salt.
Leave to rest for 40 minutes in the marl.
Break into 50 g pieces and form short loaves, without tightening much.
After 10 minutes, stretch the loaves.
Let rise for at least 80/90 minutes in the oven at 30°C with 80% RH.
Make two cuts and bake in a steam oven at 220°C. Then finish cooking with the valve open.
The mini baguettes are ready to be enjoyed or stuffed as you like!
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.