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