French Continental Onion Baguette
French Continental Onion Baguette
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Flour (bakers) | 2 | 000 | 100 |
| Gamma | 0 | 40 | 2 |
| Yeast | 0 | 120 | 6 |
| Salt | 0 | 30 | 1.5 |
| Water | 1 | 160 | 58 +/- |
| Dried fried onions | 0 | 150 | 7.5 |
| Dried onion granules | 0 | 30 | 1.5 |
| Coarse black pepper | 0 | 12 | 0.6 |
| Mustard seeds | 0 | 70 | 3.5 |
| Mustard powder | 0 | 8 | 0.4 |
Preparation
Method:
- Mix ingredients except fried onion for 2 minutes slow speed and 8 minutes fast speed using spiral mixer
- Blend through dried fried onions until clear
- Dough temperature: 26°C - 27°C
- Scale at 300g
- Intermediate proof: 10 minutes
- Mould final shape
- Final Proof: 45 - 50 minutes
- Proof temperature: 30°C and relative humidity: 85%
- Bake temperature: 235°C (455°F)
- Bake time: 18 - 20 minutes
- Bake with steam