Baguettes with Sourdough

Ingredients

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