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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 |
