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Break Baguette


Flour 100% 10000 g
Fresh Yeast 4% 400 g
Proson Krokant Malt (crusty malt) » 3% 300 g
Sonextra Zuurdesempoeder (Sourdough) » 2% 200 g
Salt 1,5% 150 g
Water approx. 60% 6000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 200 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a baguette Decorate with seeds of your choice Place the dough pieces on with rice flour prepared inserter or baking sheets Obliquely incise to 1.5 cm downwards Push the first piece to the right and the second piece to the left, push the next piece to the right etcetera
Final proof Approx. 50 minutes
Baking Approx. 18-20 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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