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French Continental Onion Baguette

Ingredients Kg Grams %
Flour (bakers) 2 000 100
Gamma 0 40 2
Yeast 0 120 6
Salt 0 30 1.5
Water 1 160 58 +/-
Dried fried onions 0 150 7.5
Dried onion granules 0 30 1.5
Coarse black pepper 0 12 0.6
Mustard seeds 0 70 3.5
Mustard powder 0 8 0.4

Method:

  • Mix ingredients except fried onion for 2 minutes slow speed and 8 minutes fast speed using spiral mixer
  • Blend through dried fried onions until clear
  • Dough temperature: 26°C - 27°C
  • Scale at 300g
  • Intermediate proof: 10 minutes
  • Mould final shape
  • Final Proof: 45 - 50 minutes
  • Proof temperature: 30°C and relative humidity: 85%
  • Bake temperature: 235°C (455°F)
  • Bake time: 18 - 20 minutes
  • Bake with steam