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Baguettes with Sourdough


Flour (High-Protein) 100% 10000 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Fresh Yeast 3% 300 g
Sonextra Zuurdesempoeder (Sourdough) » 1-4% 100-400 g
Salt 1,5% 150 g
Sugar 1% 100 g
Water approx. 58% 5800 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 300 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mould as a baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Cutting Just before baking incise as desired
Baking Approx. 25 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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