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Baguette rustique
Ingredients
| Flour | 90% | 9000 g |
| Vitason Baguette Rustique (10%) » | 10% | 1000 g |
| Yeast fresh | 2% | 200 g |
| Water approx. | 60% | 6000 g |
| Working method | |
| Mixing | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 25ºC |
| Bulk proof | Approx. 60 minutes |
| Dividing | Approx. 300 grams |
| Intermediair proof | Approx. 30 minutes |
| Moulding | Baguette shape |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 25 minutes at 230ºC |
