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Our kit

Recipe

Ingredients

logo baketabaguette

History
FAQ

Corporate workshops
Order Now
  • Our kit
  • Ingredients
  • Recipe
  • History
  • FAQ
  • Order Now
logo baketabaguette
Order Now

THE INGREDIENTS

Ingredients are 50% of your baguettes, the other 50% are savoir-faire.

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The flour, 'la farine'!

Meet our miller, Olivier Deseine, he started organic flour back in the 70 using a mill from the XIVth century.

The flour is an incredibly complex ingredient.
The miller's job is not only to create the flour from the wheat grains, but also to ensure that the flour is consistent over time so that bakers do not have to adjust their recipes. Therefore most flours are a mix of flours of different regions in France that are assembled together.

Olivier's flour is used by all the best bakeries of Paris. He is one of the two remaining millers in the Yvelines, the region next to Paris. His flour sells at €6 per kg in retail stores, and it's worth it!

Olivier Deseine

The yeast, 'la levure'!

Fresh or dry ? The yeast is a living organism, saccharomyces cerevisiae. Fresh and dry yeast are both effective!

  • Dry yeast: this is the one in your kit. It's also the one advised sold by Olivier Deseine. You can store it during over a year. If you switch to fresh yeast, multiply by 2.5 the quantity of yeast in your recipe. You can order some on Amazon.
  • Fresh yeast: this is the one used in our workshops. Once in lukewarm water, it is active directly. You can store it in a fridge for two weeks, it has more risks of dying of not stored in ideal conditions. You can buy it in your boulangerie!

On average, you need to use 2.5 of fresh yeast for 1 dry yeast (so 2g per baguette or a teaspoon of dry yeast instead of 5 grams of fresh yeast). The two things you need to be careful are:

  • Yeast hates extreme temperature, it will die over 50°C (so no hot water on it!) and below - 18°C.
  • The salt doesn't exactly 'kill' the yeast, but it blocks the fermentation process. That's why we first mix the flour with the salt before adding it to the yeast & water mixture.

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