How Baguettes are Made

Baguettes Process

Metric Recipe
* Water: 9.04 kg
* Bread Flour: 13.12 kg
* Yeast (Dry): 90g
* Salt: 302g

Standard Recipe
* Water: 19.95 lb.
* Bread Flour: 28.92 lb.
* Yeast (Dry): .20 lb.
* Salt: .66 lb.

Methodology

Mix Ingredients
Combine ingredients into a large Spiral Mixer, mixing for 4 minutes on low and 3 minutes on high.

Bulk Proof
After mixing a bulk proof is done for about 45 minutes. This bulk dough is then flipped and allowed to rest for another 30 minutes.

Dividing
Using either a manual or mechanized process, divide the dough into 1 lb. - 1 lb. 2 oz. pieces.

Resting
Allow dough to have a resting period of approximately 15 - 20 minutes. This will allow the glutens to relax prior to shaping.

Molding
Using either a manual or mechanized process mould the divided pieces into long, baguette length pieces.

Retarding
We recommend retarding overnight for approximately 8 - 12 hours. This will help the dough develop character including flavor and air pockets.

Scoring
Scoring helps give baguettes their signature look. In addition, it also helps direct the flow as the bread expands during the baking process. This can help avoid "blowouts".

Bake
Baking may vary according to your production environment (factors include temperature, altitude and humidity). In our facility we baked at 400°F (200°C) for approximately 20 - 30 minutes. We also applied steam during the beginning of the baking process to help develop a nice crust.

Cool & Serve
Enjoy your freshly baked French Baguettes either fresh out of the oven or with butter. Yields approximately 45 - 50 loaves.

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