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 |