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  • Pa Group3 Baguette Standard Recipe Form

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    o179388o
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    This document provides a standard recipe form for Artisan Bread IWC3814. The recipe yields 24 portions and lists the ingredients and their quantities needed, including bread flour, whole wheat flour, salt, levain, dried yeast, and water. The preparation process involves autolyzing the bread and water for 20 minutes to 1 hour, adding the remaining ingredients, mixing the dough for 12 minutes, letter folding and resting the dough several times, dividing and pre-shaping, proofing under a towel, and final shaping before presentation by transferring the baguettes to a serving plate or slicing cooled bread.

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    This document provides a standard recipe form for Artisan Bread IWC3814. The recipe yields 24 portions and lists the ingredients and their quantities needed, including bread flour, whole wheat flour, salt, levain, dried yeast, and water. The preparation process involves autolyzing the bread and water for 20 minutes to 1 hour, adding the remaining ingredients, mixing the dough for 12 minutes, letter folding and resting the dough several times, dividing and pre-shaping, proofing under a towel, and final shaping before presentation by transferring the baguettes to a serving plate or slicing cooled bread.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views3 pages

    Pa Group3 Baguette Standard Recipe Form

    Uploaded by

    o179388o
    This document provides a standard recipe form for Artisan Bread IWC3814. The recipe yields 24 portions and lists the ingredients and their quantities needed, including bread flour, whole wheat flour, salt, levain, dried yeast, and water. The preparation process involves autolyzing the bread and water for 20 minutes to 1 hour, adding the remaining ingredients, mixing the dough for 12 minutes, letter folding and resting the dough several times, dividing and pre-shaping, proofing under a towel, and final shaping before presentation by transferring the baguettes to a serving plate or slicing cooled bread.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    STANDARD RECIPE FORM

    PRODUCT NAME : Artisan Bread IWC3814

    RECIPE YIELD : 24 Portions PREPARATION TIME : mins

    COOKING TIME : mins

    UNIT OF
    INGREDIENT QUANTITY
    MEASURE

    Bread Flour 591 gms

    Whole wheat Flour 100 gms

    Salt 17.6 gms

    Levain 137.6 gms

    Dried Yeast 5 gms

    Water 450 gms


    METHOD OF PREPARATION :

    MISE-EN-PLACE :

    1. Put all the ingredients in different container

    1. Place the mixer

    PREPARATION PROCESS:

    1. Autolyse bread and water – for 20 minutes – 1 hour

    2. Add the remaining ingredients

    3. Mix dough medium speed around 12 minutes , mix it slowly first

    4. Take out from mixer

    5. Letter fold

    6. Rest for 30 minutes then letter fold, then rest for 30 minutes

    7.After divide and pre-shape

    Rest for 20 minutes , cover the bread with towel for proofing

    Final shape of baguette

    PRESENTATION:
    1. Carefully transfer the Baguette to the serving plate

    1. if serving sliced bread , slice as bread that has been cooled

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