Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 275 grams and rounding up |
Dough proof |
Approx. 10 minutes |
Moulding |
Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 40-60 minutes |
Decorating |
Just before baking incise as desired |
Baking |
Approx. 25 minutes at 225ºC with steam |