My Sonneveld
Register Log in 

Log in

// Home / Recipes / Baguette Tour De France

Baguette Tour De France


Flour 100% 10000 g
Proson Wit Royal (white) » 3% 300 g
Proson Taste (salt reduction) » 1% 100 g
Fresh Yeast 2% 200 g
Salt 1,5% 150 g
White Wine 25% 2500 g
Water approx. 38% 3800 g
Raw Ham pieces 15% 1500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling
Dough temperature Approx. 26ºC
Bulk proof Approx. 10 minutes
Scale Dough pices approx. 300 grams and pointed model
Dough proof Approx. 30 minutes
Moulding Mould as a baguette, cut each 4 times and pull it open. Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof Approx. 50 minutes
Baking Approx. 25 minutes at 220ºC. with steam
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close