Maize Herb Baguette

Ingredients

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
Decoration
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