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Baguette Authentic


Flour (Farine Tradition, T65) 100% 10000 g
Salt 2,2% 220 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Fresh Yeast 0,7% 70 g
Water approx. 70% 7000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough Approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear
Dough temperature Approx. 24°C
Bulk proof Approx. 12 hours in a container at 2-4ºC
Scale Dough pieces approx. 350 grams
Moulding Mould carefully as short pointed loaf
Dough proof Approx. 15 minutes.
Moulding Mould as a baguette
Final proof Approx. 40-60 minutes between doilies
Processing Approx. 10 minutes before baking place the dough pieces on a with rice flour prepared inserter or baking sheets
Decorating Just before baking incise as desired
Baking Approx. 32 minutes at 240ºC with a little steam
Extra information
Remarks This recipe has a high salt content. Please note that this is allowed according to your laws
BRC Halal Kosher RSPO Skal

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