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Maïsbaguettes

Ingredients

Flour T65 50% 5000 g
Vitason Mais (maize) 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 60% 6000 g
Filling
Green Pepper Pieces 20% 2000 g
Fried Onions 3% 300 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading, directly mix filling in
Dough temperature Approx. 26ºC
Bulk proof Approx. 50 minutes
Scale Approx. 350 grams and mould into pointed model
Dough proof Approx. 30 minutes
Moulding Mould without degassing into a long loaf. Roll at the end points. Decorate with maize grits and place dough pieces between blankets
Final proof Approx. 40 minuten
Decorating Place the dough pieces on with rice flour prepared inserters or baking sheets. Incise dough pieces and lay alternately away
Baking Insert at 230ºC and bake approx. 20 minutes at 220ºC with steam
BRC Halal Kosher RSPO Skal

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