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INGREDIENTS
Baguette: enjoy the real French crispiness
Dough ingredients
Flour
Easy France
Water (+/-)
Yeast %
lbs
10010
101
70
7
1.5
0.15
Dough total 18.65
Mixing
Mixing:5 minutes at low and 6 minutes at high speed or
until fully developed
Dough temperature :82˚F
Bulk fermentation:
15-30 minutes
Working Method
Scale & Make up
Scale:
11 oz., and pre-shape lightly.
Intermediate proof:
15-20 minutes
Make up:Use a baguette molder or mold up by hand into a
baguette shape and place on a couche dusted with flour.
Final fermentation:60-80 minutes at 86˚F and 85% RH, or retard
overnight for an even more authentic artisan look.
Preparation before baking
Score lengthwise 7 times, take care to slightly overlap each score.
Baking
Oven temperature:
450˚F in a deck oven.
Tips and tricks
•T
o obtain the French look the first incision must start, and the last one finish, at the very
edge of the baguette. Incisions should overlap one another along a third of the cut.
•Y
ou will obtain better cuts if you let the dough dry slightly before cutting. It is
recommended to use a humid blade.
•T
o get the appealing traditional look, you can also dust with rye flour before cutting.
•T
he tighter you pre-shape your dough piece, the longer you will need to let it relax before
final shaping.
•B
y adding a portion of the water at the end of the mixing, you will obtain a more humid
crumb and nice cuts.
Technical Info
• Dosage level: 10 % on flour weight
• 50 lbs bag
• Item code: 0101905001TD11
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Baguette
The crusty French bread
The crusty French bread
Thanks to a close collaboration with specialist bakers in France,
Origins
The French Baguette is a world famous bread with a personality
and structure all of its own: a soft crumb wrapped in a crispy crust.
In the past, bread loaves were baked in the village communal oven
until, in 1920, a law was passed preventing bakers from working
before 4 am. This made it impossible to bake the traditional loaf in
time for breakfast. A longer, thinner Baguette solved the problem
because it could be prepared and baked much more rapidly.
Bakers in Paris started competing to offer the freshest bread
possible, and to meet demand they baked 3 times a day and made
the loaves longer in order to get more crust and less crumbs.
The Baguette was born and would start its conquest of the world.
Consumption habits
When: The Baguette is the most popular bread in France, and is
still served at virtually every meal.
How: At breakfast, it is eaten with butter and jam and as a snack,
children add chocolate. It’s an essential part of both lunch and
dinner, going particularly well with rich and varied cheese
platters. For a quick meal or a picnic, it’s the perfect bread to
make sandwiches - often and typically ham with butter is the
most popular.
you can easily create the Baguette as if it was made over there.
All you need is the Easy Baguette mix that contains:
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delicious, authentic breads.
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Baguette
Travel around the world and discover a wide variety of
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Sapore, a range of traditional, fermented sourdoughs that will enhance the
authentic taste and flavor;
The latest improver technology to achieve the right crispiness of
the crust and the perfect crumb structure.
The Easy FRANCE mix offers you:
The original recipe, the authentic taste, shape and texture
of the Baguette, developed with specialist bakers in France.
A way to be up on market trends and ethnic breads showing
the willingness to discover the world.
An easy way to increase the range of breads on display,
requiring no laborious preparation.
Convenience as it’s easy to store the mix and it guarantees a
constant quality of the final bread.
Versatility as different processes can be used - direct method,
retarded fermentation and short freezing processes.
Creativity; with the Easy France, you can make many different
French bread recipes.
“I like to surprise my customers with a “baguette campagnarde”
using a mix that is 50% flour and 50% semolina.”
Thierry Meunier, Technical Advisor, France