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Dolce Pane Baguette

Ingredients

Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Fresh Yeast 2.5% 250 g
Water approx. 57% 5700 g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 230 grams
Dough proof Approx. 20 minutes
Moulding Mould as a baguette Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 55-60 minutes
Decorating Just before baking sprinkle with rye flour and incise as desired
Baking Approx. 18 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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