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|Expiration date:||6 months|
|Baking time:||20 min.|
|Baking temperature:||190-210 °C|
|1 phase:||Defrost the baguette for 30 minutes at a temperature of 30 ˚C|
|2 phase:||Ferment the pre-thawed baguette in a chamber at a temperature of 35 ˚C and a humidity of 60% for 60 minutes.|
|3 phase:||Bake the fermented baguette for 20 minutes in a preheated oven at 210 ˚C with the addition of steam.|