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Where's the Butter?

Exploring various French Baguette production methods...

Episode Description

Join us as our host Dan DaRocha and Craig Kominiak, an experienced baker and Sales Consultant at Erika Record Baking Equipment explore the various production methods for producing French Baguettes. This includes solutions for startup, retail and wholesale bakeries.

Metric Recipe

R

Water

9.04 kg

R

Bread Flour

13.12 kg

R

Yeast (Dry)

90g

R

Salt

302g

Standard Recipe

R

Water

19.95 lb.

R

Bread Flour

28.92 lb.

R

Yeast (Dry)

.20 lb.

R

Salt

.66 lb.

Methodology

Mix Ingredients

Combine ingredients into a large Spiral Mixer, mixing for 4 minutes on low and 3 minutes on high.

Bulk Proof

After mixing a bulk proof is done for about 45 minutes. This bulk dough is then flipped and allowed to rest for another 30 minutes.

Dividing

Using either a manual or mechanized process, divide the dough into 1 lb. – 1 lb. 2 oz. pieces.

Resting

Allow dough to have a resting period of approximately 15 – 20 minutes. This will allow the glutens to relax prior to shaping.

Shaping

Using either a manual or mechanized process mould the divided pieces into long, baguette length pieces.

Retarding

We recommend retarding overnight for approximately 8 – 12 hours. This will help the dough develop character including flavor and air pockets.

Scoring

Scoring helps give baguettes their signature look. In addition, it also helps direct the flow as the bread expands during the baking process. This can help avoid “blowouts.”

Bake

Baking may vary according to your production environment (factors include temperature, altitude and humidity). In our facility we baked at 400° F (200° C) for approximately 20 – 30 minutes. We also applied steam during the beginning of the baking process to help develop a nice crust.

Cool & Serve

Enjoy your freshly baked French Baguettes either fresh out of the oven or with butter. Yields approximately 45 – 50 loaves.

About Erika Record Baking Equipment

Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: www.erikarecord.com.

Business Hours

We're here to serve you. Our business hours are Monday - Friday: 8:00AM - 5:00PM EST.

Featured Equipment

If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.

VIS-R Spiral Mixer

The VIS-R Spiral Mixer is a high quality, reinforced powerhouse perfect for doughs with lower hydration levels. Click here to learn more.

MONO Electric Deck Ovens


MONO Baking Equipment’s Harmony line of modular Deck Ovens are designed for ease of use and convenience. They also come equipped with an available steam option. Click here to learn more.

JAC UNIC French Bread Moulder


The JAC UNIC French Bread Moulder is perfect for retail establishments looking to streamline baguette production. Click here to learn more.

Ciberpan French Bread Moulder


Our Ciberpan French Bread Moulder is perfect for producing French Baguettes and Italian Bread. Click here to learn more.