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!