Baguette Méditerranée

Ingredients

Flour	50 %	5000 g
Vitason Méditerranée 50% »	50 %	5000 g
Fresh Yeast	4 %	400 g
Sonplus Krokant Extra (Crispy) »	3 %	300 g
Water approx.	57 %	5700 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC.
Scale	Dough pieces approx. 250 grams, pointed model
Dough proof	Approx. 20 minutes
Moulding	Mould as a baguette. Place dough pieces on with rice flour prepared inserter or baking sheets
Final proof	Approx. 55-60 minutes
Decorating	Sprinkle with rye flour and incise as desired
Baking	Approx. 20 minutes at 230ºC with steam
Baking in rotation oven	Approx. 20 minutes at 210ºC with steam