Mini-Baguettes using PASTA ACIDA K and LIQUID WHEAT SOUR
Sponge and Dough — an IREKS recipe in 2 components, makes 17.690 kg dough (total dough weight). Uses IREKS Pasta Acida K 25 kg and IREKS Liquid Wheat Sour 12.5 kg.
- mixing time (sponge)
- 2 + 4 min
- dough temperature (sponge)
- 24–26 °C
- standing time (sponge)
- 15 h
- standing temperature (sponge)
- 8 °C
- mixing time (dough)
- 9 + 4 min
- dough temperature (dough)
- 25 °C
- bulk fermentation time
- 30 min
- scaling weight
- 0.350 kg
- intermediate proof time
- 10 min
- final proofing temperature
- 5 °C
- baking temperature
- 235 °C
- baking time
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Wheat flour | 1.000 kg |
| Yeast | 0.010 kg |
| Water | 1.000 kg |
Dough
| Ingredient | Quantity |
|---|---|
| Sponge | 2.010 kg |
| Wheat flour | 9.000 kg |
| IREKS Pasta Acida K 25 kg | 0.500 kg |
| IREKS Liquid Wheat Sour 12.5 kg | 0.300 kg |
| Salt | 0.180 kg |
| Yeast | 0.200 kg |
| Water, approx. | 5.500 kg |
Method
- Sponge
Mix the ingredients for 2 + 4 minutes to a dough temperature of 24–26 °C, then let stand for 15 hours at 8 °C.
- Dough
Mix all ingredients for 9 + 4 minutes in a spiral mixer to a dough temperature of 25 °C.
- Dough
Bulk fermentation for 30 minutes.
- Dough
Scale at 0.350 kg.
- Dough
Intermediate proof for 10 minutes.
- Dough
Process short, long-shaped.
- Dough
Final proof at 5 °C overnight.
- Dough
Bake at 235 °C, giving steam, for 30 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.