Recipes

A baguette de tradition formula on Grands Moulins de Paris T65 in baker's percentages, taken from the mill's technical sheet and scaled from a 1 kg test batch to a 10 kg bakery mix, with mixing temperatures, the cold block, shaping and the bake.

A gram-based round challah formula for bakeries: baker's percentages, high-gluten flour choice, SAF Red vs Gold, shaping the coil and baking to temperature, scaled from three loaves to thirty.