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Maize Herb Baguette


Flour 50% 5000 g
Vitason Mais (maize) 50% » 50% 5000 g
Fresh Yeast 5% 500 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Mexican Spices 0.5% 50 g
Water approx. 56% 5600 g
Maize Grids 5% 500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 300 gram and pointed model
Dough proof Approx. 25 minutes
Moulding Mould as a long baguette. Decorate with Maize grids and place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Incise just before baking as a baguette
Baking Approx. 22 minutes at 225ºC with steam
BRC Halal Kosher RSPO Skal

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