BAGUETTE 10
CODE - B12490A premium baguette concentrate with dehydrated sourdough. Crafted for authentic French-style baguettes with crisp crust, airy crumb and rich flavour. Ideal for commercial bakeries & professional kitch...Read More
- Infused with dehydrated sourdough powder
- Imparts a crisp, golden crust & airy, soft crumb
- Designed for professional bakers
- Suitable for using baguettes & other French breads
USAGE : A concentrate for French baguettes. A premium 10% concentrate for baguettes, focaccia & other French breads
DOSAGE : 10%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® Baguette 10 is a professional dough concentrate designed for artisan & commercial bakeries and HoReCa professionals to craft authentic, gourmet-style baguettes with a crisp golden crust and soft, open crumb structure.
Formulated with functional ingredients such as wheat malt, dehydrated sourdough and a balanced blend of emulsifiers and advanced enzymes, our concentrate streamlines baguette & French bread production, delivering consistent performance and ease of processing across automated or artisan setups. It enables the creation of classic French baguettes and other French breads with a well-developed aromatic flavor profile and satisfying texture, including a golden hue, crisp crust and soft, airy crumb.
Whether for premium sandwich offerings, bakery displays, or fine-dining bread baskets, SwissBake® Baguette Premix simplifies baguette preparation while ensuring top-tier results.
Formulated with functional ingredients such as wheat malt, dehydrated sourdough and a balanced blend of emulsifiers and advanced enzymes, our concentrate streamlines baguette & French bread production, delivering consistent performance and ease of processing across automated or artisan setups. It enables the creation of classic French baguettes and other French breads with a well-developed aromatic flavor profile and satisfying texture, including a golden hue, crisp crust and soft, airy crumb.
Whether for premium sandwich offerings, bakery displays, or fine-dining bread baskets, SwissBake® Baguette Premix simplifies baguette preparation while ensuring top-tier results.
Key Ingredients
Malted Wheat flour, Dehydrated Wheat sourdough, Malted Barley flour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| BAGUETTE 10-B12490 | 100 gm | 100% |
| WHEAT FLOUR | 900 gm | 900% |
| WATER | 700 gm | 700% |
| DRY YEAST | 12 gm | 12% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for approx. 4 minutes and at fast speed for 6 minutes. Dough temperature should be maintained between 24°C to 26°C. Bulk fermentation for 15 minutes. Scale the dough weight to 300 gm round pieces. Second fermentation for 15 minutes. Stretch the round pieces to make them a little longer. Third fermentation for 15 minutes. Stretch again and shape it as long baguettes. Final proofing for 40 minutes at 30°C under 75% relative humidity. Bake at 230°C under a falling temp. of 200°C for approx. 25 minutes for 300 gm piece of dough. Bake with lots of steam.