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Break Baguette

Ingredients

  • 10000 g - 100% Flour
  • 400 g - 4% Fresh Yeast
  • 300 g - 3% Proson Krokant Malt (crusty malt)
  • 200 g - 2% Sonextra Zuurdesempoeder (Sourdough)
  • 150 g - 1.5% Salt
  • 6000 g - 60% Water approx.

Working method

  • 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
  • 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