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Baguettes with Sourdough

Ingredients

  • 10000 g - 100% Flour (High-Protein)
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 300 g - 3% Fresh Yeast
  • 100-400 g - 1-4% Sonextra Zuurdesempoeder (Sourdough)
  • 150 g - 1.5% Salt
  • 100 g - 1% Sugar
  • 5800 g - 58% Water approx.

Working method

  • 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
  • Mould as a baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 60 minutes
  • Just before baking incise as desired
  • Baking: Approx. 25 minutes at 230ºC with steam