Dark Multigrain Baguette

Ingredients

Flour	50%	5000 g
Basic Donker Meergranen 35% (multigrain dark) »	50%	5000 g
Fresh Yeast	3%	300 g
Sonplus Krokant Extra (Crispy) »	3%	300 g
Water approx.	60%	6000 g
Decoration
Rye Flour	3%	300 g

Working method
Baking	Approx. 20 minutes at 240-230ºC Open steam slide for the last 5 minutes
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 350 grams
Dough rest	Approx. 30 minutes
Moulding	Mould as a baguette, approx. 40 cm length Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof	Approx. 65 minutes
Decorating	Just before baking sprinkle with rye flour and incise

Extra information
Variations	Halfway through the final proofing sprinkle with rye flour and incise as cornstalk