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Ingredients |
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Method |
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Baguette flour |
100% |
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¢Ù Mix for 3 minutes on low speed, for 2 minutes |
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Dry yeast |
1.2% |
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on medium speed, put oil and potatoes in, |
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Salt |
2.4% |
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for 3 minutes on low speed, for 2minutes on |
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Malt |
0.4% |
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medium speed, put pine nuts in, for 1minutes |
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Mashed potatoes |
10% |
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30 seconds on low speed. |
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Hot water |
25% |
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¢Ú Dough temperature : 24¡æ |
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(Mix mashed potatoes |
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¢Û Floor time : for 105 minutes, punch, then |
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together with water) |
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another 45 minutes. |
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Vitamin C (0.8% solution) |
0.1%(8ppm) |
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¢Ü Scale (Divide) : large 400g, small 220g |
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Fermented butter |
10% |
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Bench time for 20-25 minutes. |
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Water |
66% |
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¢Ý Shaping. |
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Pine nuts |
25% |
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¢Þ Proof for 50 minutes at 30¡æ with 80% moisture. |
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(pre-roasted) |
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¢ß Bake at 210¡æ on top, 210¡æ on low for 25 |
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minutes with steam. |
