Working method |
Baking |
With steam, on the floor, with the lock upwards. Approx. 30-40 minutes at 220ºC |
Kneading |
Mix all ingredients into a well developed dough |
Dough temperature |
Approx. 27°C |
Bulk proof |
Approx. 1 hour (covered) |
Moulding |
Gently fold the dough piece into three pieces |
Dough rest |
Approx. 20 to 30 minutes |
Scale |
Crispy baguette approx. 350 grams
Floor baked bread approx. 450 grams |
Moulding |
Mould not too tight
(use flour to avoid stickiness) |
Dough proof |
Approx. 20 to 30 minutes, then format in a loosely manner (not too tight) |
Final proof |
Approx. 45 minutes |
Decorating |
Rye flour |