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 |