SonVivo Baguettes
SonVivo Baguettes based on SonVivo Pinsa
Pieces pieces
Ingredients
- 10000 g – 100% Artisanal wheat flour
- 1000 g – 10% SonVivo Pinsa
- 200 g – 2% Salt
- 100 g – 1% Fresh yeast
- 6500 g – 65% Water approx.
- 1000 g – 10% Wash-in water
Extra
- Dough cloths prepared with rye flour
- Rice flour
Working method
- Knead all ingredients, except the washing-in water, into a smooth and well-kneaded dough.
- Only slowly add the wash-in water when this is almost finished kneading.
- Dough temperature approx. 26°C.
- Give a bulkproof of 60 minutes.
- Scale dough pieces approx. 350 grams and carefully shape them into pointed model. Handle lightly, do not degas too much.
- First proof approx. 20 minutes,
- Mould the dough pieces into baguettes approx. 45 cm length
- Place the dough pieces between dough cloths prepared with rye flour.
- Cover de dough pieces with plastic en give a final proof, approx. 70 minutes at bakery temperature.
- Place the dough pieces one by one onto baking sheets prepared with rice flour using a small wooden board. Cut in with a sharp knife just before baking.
- Baking approx. 20 minutes at 250°C with proper steam
