Spring Baguette - Saf-instant KOREA

Spring Baguette

Filled with healthy seeds and fiber, this crusty baguette with a hint of nutty flavour is the perfect bread to start off your day with.

INGREDIENTS

DoughQuantity
Bread flour 250g
Water183ml
Salt5g
Saf-instant® Red instant dry yeast1g
Fiber-Seeds Preparation Quantity
Fiber25g
Brown flax seeds 10g
Sesame seeds 10g

FEATURED PRODUCT

Saf-instant® Red

PRE-PREPARATION

  1. Roast the brown flax and sesame seeds for 8 minutes at 230˚C.
  2. Place the fiber and roasted seeds in 30ml of cold water.
  3. Keep the mix at room temperature for use later.

PREPARE THE DOUGH

  1. Place all the ingredients in the mixer except for the fiber-seeds preparation.
  2. Mix the ingredients for 6 minutes on low speed and 2 minutes on high speed.
  3. Add the fiber-seeds preparation into the mixture and mix for 2 minutes on low speed.
  4. Final dough temperature should be approximately 25˚C.
  5. Place the dough in a bowl, cover with cling wrap and let it rest for 2 hours at room temperature of around 25˚C.

PREPARE THE DOUGH

  1. Place all the dry ingredients, pandan essence and pre-strained pandan water in the mixing bowl.
  2. Use spiral mixer and mix on low speed for 4 minutes and high speed for 6 minutes. The final dough temperature should be approximately 24˚C.
  3. Divide the dough equally into 6 pieces, approximately 60gm each.
  4. Cover the dough with cling wrap and let it rest for 10 minutes.

SHAPING

  1. Divide the dough into 2 equal portions.
  2. Round each piece of dough into a rough ball.
  3. Cover with cling wrap and let it rest for 20 minutes.
  4. Flatten the dough slightly and fold it to the shape of a baguette approximately 35cm in length.
  5. Cover the dough lightly and let it rest for 45 minutes at room temperature of around 25˚C.

BAKING

  1. Preheat the oven at 240˚C.
  2. Dust the surface of the dough with flour to create a beautiful contrast for the scores to stand out.
  3. Score the top of the dough in waves with a sharp blade.
  4. Place a bowl of water in the oven and bake the bread for 22 minutes at 240˚C.