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Barbecue Baguette Pomodori

Ingredients

Flour 100% 10000 g
Sonextra Marinade Pomodori » 15% 1500 g
Fresh Yeast 4% 400 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Salt 1% 100 g
Water approx. 50% 5000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Dough pieces of approx. 450 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a baguette and place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking incise as desired
Baking Approx. 18-20 minutes at 230°C with steam
BRC Halal Kosher RSPO Skal

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