ESPAÑOL

WHOLE WHEAT BAGUETTE

Baguette Amapola
INGREDIENTS

SPONGE DOUGH
  • 1.96 lbs Tropical Flour Bromate Free
  • 2.04 lbs Amapola Medium Whole Wheat
  • 4 lbs water
  • 1.50 oz dry yeast

Mix flour, dry yeast and water at low speed for 3 minutes. Then, two minutes at medium speed. The time and speed depends on the equipment used. Cover the dough and let it rest for about 12-14 hours.


DIRECT DOUGH
  • 3.92 lbs Tropical Flour Bromate Free (TFBF)
  • 4.08 lbs Amapola Medium Whole Wheat
  • 3.75 lbs water
  • 4 oz salt
  • 12 grams = 1¼ oz molasses
Whole Wheat Baguette

HOW TO PREPARE

1. Weigh the TFBF, Amapola Medium Whole Wheat, and salt. Combine in a bowl and dry mix for 30 seconds.

2. Add the sponge dough to the dry ingredients. Then add water and molasses.

3. Mix ingredients with the sponge dough, at low speed for 4 minutes and 6-7 minutes at high speed, depending on the equipment used. The temperature of the mixture must be at 80-82°F.

4. Weigh each variety of dough using the following weights: 12oz baguettes/18oz whole wheat French baguette/5 oz hoagie rolls. Form each variety of dough in the shape of a pillow and let rest in the refrigerator for 4 hours.

5. Stretch each variety according to its prescribed baking tray: for baguettes and hoagies 5 space trays, for French and rustic baguettes use 6 space trays.

6. Ferment in a "proof box" or fermentation room at 95°F and 75% relative humidity or bun pan rack for 1 hour and 45 minutes to 2 hours. If it is at room temperature, the growth time will vary depending on the temperature of the room.

7. Preheat oven to 375°F and bake for 20-22 minutes.

8. Recommendation for rustic baguettes: use Tropical Flour Bromate Free, when shaping baguette bread dough. Spray the crust with water using a spray bottle, and using a sieve, lightly dust the top of the crust with flour without applying too much. After the bread has reached its point of full fermentation, make five diagonal cuts and then put in the oven at the recommended temperature.