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// Home / Recipes / Crispy bread (rolls) / Dark Multigrain Baguette

Dark Multigrain Baguette


Flour 50% 5000 g
Vitason Donker Meergranen (multigrain dark) 50% » 50% 5000 g
Fresh Yeast 3% 300 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Water approx. 60% 6000 g
Rye Flour 3% 300 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 350 grams
Dough proof Approx. 30 minutes
Moulding Mould as a baguette, approx. 40 cm length Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof Approx. 65 minutes
Decorating Just before baking sprinkle with rye flour and incise
Baking Approx. 20 minutes at 240-230ºC Open steam slide the for the last 5 minutes
Extra information
Variations Halfway through the final proofing sprinkle with rye flour and incise as cornstalk.
BRC Halal Kosher RSPO Skal

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