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Dark Multigrain Baguette


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
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
BRC Halal Kosher RSPO Skal

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