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Baguettes (Proofing Interruption)

Ingredients

Flour(high-protein) 100% 10000 g
Proson Krokant Malt (crusty malt) » 3% 300 g
Fresh Yeast 3% 300 g
Salt 1.5% 150 g
Proson Freeze » 1% 100 g
Sugar 1% 100 g
Water approx. 55% 5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC.
Scale Dough pieces approx. 300 gram, pointed model
Dough proof Approx. 15 minutes
Moulding Mould as a baguette. Place the dough pieces on baking sheets
Freeze Freeze it as soon as possible after moulding
Heating With the dough recovery: Place the dough a day before baking in the brake prover and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
Baking Approx. 25 minutes at 235ºC with steam
 
Extra information
Remarks Max. shelf life of the dough is approx. 8 weeks.
BRC Halal Kosher RSPO Skal

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