O-tentic Baguette


Working Method
  • Mixing Spiral: 10mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 45 mins
  • Scale: 450g
  • Intermediate proof: 20 mins
  • Make up: Batard Shape
  • Final fermentation: 60 min at 28℃,80% RH
  • Oven temperature: 220℃ with steam
  • Baking time: 20-25mins at about 220℃


Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness, characterized by a Mediterranean taste profile.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.