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Baguette Tradition (France)


Flour 100% 10000 g
Proson Krokant Malt (crusty malt) » 2,5% 250 g
Salt 1,5% 150 g
Fresh Yeast 1% 100 g
Water approx. 68% 6800 g
Working method
Kneading Mix the flour and water for 3 minutes in first gear
Bowl proof Approx. 30 minutes
Kneading Add the remaining ingredients Mix all into a smooth and well developed dough
Dough rest Approx. 45 minutes
Scale Dough pieces approx. 300 grams and mould into a baguette Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 40 minutes
Baking Approx. 30 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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