Crispy Cheese Baguette

Ingredients

Mix all ingredients at low speed for 5 minutes. Increase to medium speed and mix for another 3 minutes.
Ferment the dough at 26°C for 30 minutes.
Chill the dough at -5°C overnight.

Perform a single fold 2 times and a half fold 1 time. This results in a total of 18 layers.
Rest the dough at -5°C for 1 hour.

Cut the dough into 5mm pieces and place them onto the dough. Continue cutting and layering the dough.
Roll out the dough to a thickness of 3mm.
Cut the dough into pieces measuring 7cm by 22cm.
Lightly spread water on the surface and top with shredded cheese.
Fold the dough over to wrap the cheese inside.
Place the dough into a baking mold and proof at 34°C for 60-70 minutes.
Once proofed, apply an egg wash and sprinkle with powdered cheese on top.
Bake at 185°C / 175°C for 13-15 minutes.

Source: VIVO

Mix all ingredients at low speed for 5 minutes. Increase to medium speed and mix for another 3 minutes.
Ferment the dough at 26°C for 30 minutes.
Chill the dough at -5°C overnight.

Perform a single fold 2 times and a half fold 1 time. This results in a total of 18 layers.
Rest the dough at -5°C for 1 hour.

Cut the dough into 5mm pieces and place them onto the dough. Continue cutting and layering the dough.
Roll out the dough to a thickness of 3mm.
Cut the dough into pieces measuring 7cm by 22cm.
Lightly spread water on the surface and top with shredded cheese.
Fold the dough over to wrap the cheese inside.
Place the dough into a baking mold and proof at 34°C for 60-70 minutes.
Once proofed, apply an egg wash and sprinkle with powdered cheese on top.
Bake at 185°C / 175°C for 13-15 minutes.

Source: VIVO