Cheese baguette / Long-time dough method

with Elbländer mini cheese cubes

 


BASIC RECIPE: 10 kg wheat flour T 550 / long-time dough method

The cheese baguette with Elblaender cheese is a specialty with mild and nutty mini cheese cubes baked into the dough. When baking, aromatic cheese nests from melted cheese are created in the crumb and small, gratinated cheese cubes can be found in the crust. A longitudinal cut creates an aromatic crust.

 

 

BAGUETTE DOUGH:

10.000 kg wheat flour T550 or baguette flour

0.200 kg salt*

0.100 kg yeast

0.150 kg baking agent

1.250 kg Elblaender mini cheese cubes

6.700 l water (DY 167-168)
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18.400 kg dough weight

 

TIP:

This baguette stands out from other baguettes due to the cheese and the longitudinal cut. The cheese baguette with Elblaender is extra delicious when warmed up just a little bit.

 

 

KNEADING:

11 minutes on slow + 4 minutes on fast.

* Only add salt at fast kneading

Dough temperature: 24 – 25 °C

Dough resting time: 120 minutes in oiled containers.

Pull after approx. 45 minutes

Dough ball weight: 0.330 kg or 0.600 kg

Proofing time: 30 – 45 minutes at room temperature

Baking temperature: roll baking temperature, decreasing

 

PREPARATION:

Quickly collect the dough pieces, then pre-stretch. Quickly shape into long loaves, put in cloths or put on setters or sheets. After ¾ of proofing score lengthwise with a sharp knife. Not to deep, so the baguette can rise. The cheese pieces are showcased the best with a longitudinal cut. The crust gets crispy and rustic.

 

BAKING:

Bake at roll baking temperature with little steam. After 1/3 of baking time open damper. Bake until crispy.

Baking temperature: 26 – 28 minutes or 30 – 35 minutes, or customary.

 

Recipe No.: B0007

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