Baguette-Set

Herkunft: Deutschland
Hersteller: SPI
Verband/Zertifikat: .
Artikelnummer: #7073
Artikel-Info: Baguettemehl + Baguetteblech
Preisangaben inkl. MwSt.

Herkunft: Deutschland
Verband/Zertifikat
Artikel: #7073
Artikel-Info: Baguettemehl + Baguetteblech

Bitte bis 4/8/25 11:59 AM bestellen

Hersteller: SPI

Deutschland

Weizen Baguettemehl - Set Backblech, demeter IFCO

We use the best demeter wheat and aromatic barley malt for our wheat baguette flour. In our own mill, the grain is ground in several steps with the utmost care and sensitivity and then wheat flour is mixed with barley malt. This creates an excellent combination of aroma, consistency and baking result. The mixture makes it possible to bake a traditional French, malty baguette with a soft crumb and a finely crumbled crust. The wheat baguette flour, the French type designation here would be T65, complements our unique specialty flour range. The baguette is best baked with a baguette tray.Vive la baguette françaisePerfect baking with the Spielberger baguette trayPerfect baguette trayThe Spielberger Mühle baguette tray is ideal for anyone who wants to bake an authentic baguette with the right shape and consistency. The baguette tray makes production easier and ensures better results. Here we explain why:1. perfect shape: The tray has pre-formed hollows that support the typical elongated and round shape of a baguette. This ensures that the loaves do not come apart during baking.2. even heat distribution: Our baguette trays are perforated so that the heat can circulate better. As a result, the bread is baked evenly and the crust is particularly crispy.3. crispy crust: The holes in the tray allow better ventilation and ensure that moisture can escape. This results in a golden-brown, crispy crust - typical of baguettes.4. space-saving baking: The baguette tray makes it possible to bake several baguettes at the same time without them bumping into each other. This saves space in the oven and time during preparation.5 Versatile use: In addition to baguettes, other baked goods such as ciabatta, French bread or rolls in an oblong shape can also be prepared on it.Advantages:- Good heat conductivity: the baguette tray conducts heat excellently, resulting in an even baking temperature. This gives the baguettes a nice crust.- Lightweight material: The baguette tray is light and easy to handle, which makes working with the tray easier.- Stainless: Our baguette tray is corrosion-resistant and does not rust, which extends the life of the tray.Tips & tricks:- Recommendations for use: Grease well before baking (butter, oil or baking release spray). Alternatively, dust the tray with flour or semolina to prevent sticking.- Strips of baking paper can also help.- Care instructions:Clean with warm water and a soft sponge.- Do not use abrasive cleaning agents or metallic sponges.- Note:Aluminum may discolor over time, but this does not affect its functionality.- Important:Heat the baguette tray to 240°C for 10 minutes before first use!

Basic recipe: Baguettes Tradition Française Ingredients for 3 baguettes: 500 g baguette flour, 12 g salt, 1/2 cube yeast, approx. 340 ml lukewarm water, 1 baguette tray for 3 baguettes Preparation: 1. dissolve the yeast in the lukewarm water together with 2 tbsp baguette flour and leave to stand for 15-30 minutes until bubbles appear. 2. mix the flour with salt, add the yeast water and knead until a smooth, tough dough has formed. 3 Cover with a damp tea towel and leave to rise in the bowl for 2 hours. It should then double in size. If not, leave to rise for longer. 4. transfer the dough to the lightly floured work surface, pull it apart and fold the 4 corners over each other like a letter. The dough will still be a little sticky. Leave to rise for 20 minutes. Repeat the process 2 more times. 5 Finally, roll three baguettes and, floured, leave to rise in the baguette tin for another 30 minutes. 6. preheat the oven to 250 °C top/bottom heat. Make a few diagonal cuts in the dough with a very sharp knife. Place the tray on the middle shelf and bake for 15 minutes. Brush the hot baguette with a little water after baking to achieve a shiny crust. Tip: if you prefer, you can also leave the dough to rise overnight at room temperature and continue working on it the next day from step 4. Half of the yeast can then be used. For our wheat baguette flour, we use the finest wheat flour and a little barley malt. This creates an excellent combination of aroma, consistency and baking result. Enjoy your malty, aromatic baguette with a soft crumb and a finely flaky crust.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Litauen , Polen , Tschechien

Herkunft landwirtschaftliche Zutaten: EU-Landwirtschaft
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.
: Mehle und Teige sind nicht zum Rohverzehr bestimmt und müssen gut durcherhitzt werden.

Hersteller

Spielberger GmbH
74336 Brackenheim,
info@spielberger-muehle.de 49713598150
Marke Spielberger Mühle

Zutaten

WEIZENmehl 98%**, GERSTENmalz*
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Glutenhaltiges Getreide , Weizen

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1474 kJ = 352 kcal	1.1g	0.2g	71.9g	1.3g	3.8g	10.6g	<0.01g

Verpackung

Nettofüllmenge: 1231.0 Gramm (g)

Last-Update: 4/4/25, 2:52 AM / Baguettemehl - Set Backb. / 567b5061-479c-43fd-9dd4-52c95b0f8f82 / Version: 1