Baguettes using VOLTEX
Baguettes using VOLTEX — an IREKS recipe. Uses IREKS Voltex Multipurpose Bread Improver 25 kg.
- mixing time
- 8 + 4 min
- dough temperature
- 24-25 °C
- bulk fermentation time
- 20 min
- scaling weight
- 0.250-0.350 kg
- intermediate proof time
- 20 min
- baking temperature
- 240, dropping to 220 °C
- baking time
- 22-24 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.1 kg |
| Salt | 0.2 kg |
| Yeast | 0.15 kg |
| Water, approx. | 6.7 kg |
Method
Mix for 8 + 4 minutes in a spiral mixer, to a dough temperature of 24–25 °C.
Bulk fermentation: 20 minutes.
Scale at 0.250–0.350 kg.
Intermediate proof: 20 minutes.
Process into baguettes.
Final proof: retarded fermentation.
Bake at 240 °C, dropping to 220 °C, for 22–24 minutes depending on the scaling weight.
General hint: make sure to bake a good crust.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.