Group 1
Ingredient
KG
Country Oven Rye Bread Concentrate
1.000
Wheat flour
1.000
Water
1.100
Yeast
0.060
Chia seeds
0.100
Total Weight: 3.260
Chia Baguette
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould into batards.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃ (97℉) and 88% humidity.
8. Lightly dust the top of the batards with flour and make diagonal cuts.
9. Bake at 230℃ (446℉) for 20 minutes with 6 seconds of steam.
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