Mediterranean Baguette
Ingredients

Flour | 85% | 8500 g |
CreationS Mediterranean » | 15% | 1500 g |
Sonplus Krokant Extra (Crispy) » | 3% | 300 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 58% | 5800 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 250 grams, pointed model |
Dough proof | Approx. 20 minutes |
Moulding | Mould as a baguette. Place dough pieces on with rice flour prepared inserter or baking sheets |
Final proof | Approx. 55-60 minutes |
Decorating | Sprinkle with rye flour and incise as desired |
Baking | Approx. 20 minutes at 230ºC with steam |