MINI BAGUETTE WITH NATURAL IMPROVER 3D ENZYMES

MINI BAGUETTE WITH NATURAL IMPROVER 3D ENZYMES

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.

 

INGREDIENTS

  • 10 Kg flour 270 W

  • 100 g 3D Enzymes

  • 300 g compressed brewer's yeast

  • 200 g salt

  • 6 / 6.5 l water

 

PROCEDURE

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!