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 |