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Baguette Tour De France
Ingredients
| 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 |
| Filling | ||
| 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 |
