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 |