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 |