Ingredients
Ayurvedic bread spice mix
fennel seeds, ground
coriander, ground
cardamom, ground
ginger, ground
cumin, ground
Pre-dough
wheat flour 400
wheat flour 720
water
basic wheat leaven, active and mature
Ayurvedic bread spice mix
Spiced baguette dough
wheat flour 400
wheat meal, fine
water
pre-dough
table salt
Additional ingredients
wheat flour 720
(for dusting and processing)
Production
Ayurvedic bread spice mix
Mix all the ingredients well and store in a tightly sealed tin in a cool, dry place.
Note
The Ayurvedic spice blends consist of equal parts fennel, coriander, cardamom, ginger and cumin. Ayurveda is a traditional Indian system of nutrition and health that uses spices specifically to improve digestibility and support digestion.
Pre-dough
Slurry the basic wheat leaven in the water. Add the flours and bread spice and knead the dough until a nice gluten structure is formed.
Dough temperature: 26–27°C.
Place the dough in a tall container, cover and leave to ferment at room temperature for 14–16 hours until the volume has roughly tripled.
Spiced baguette dough
Slurry the starter dough in the water. Add the flour and wheat meal and mix. Add table salt towards the end of the mixing time and knead the dough until nice gluten structure is formed.
Dough temperature: 28°C.
Proofing: Leave to rest for 90 minutes at approx. 30°C in the proofer.
Portioning and processing
Weigh dough pieces of 350 g each and pre-shape into elongated forms. Then shape tightly into baguettes about 50 cm long.
Piece proofing
Place the dough pieces seam-side down in cloths, cover, and allow to proof well at room temperature. Then let rest for 15–20 minutes at 5°C in the refrigerator.
Baking preparation
Dust the dough pieces with wheat flour 720, place onto loading devices and score once lengthwise.
Baking
Load into a hot oven with steam. Halfway through baking, open the vent and bake the baguettes until crisp.
Evaluation