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Spelt Baguette


Vitason Spelt » 100% 10000 g
Fresh Yeast 4% 400 g
QS Croustillant (Crispy) » 3% 300 g
Water approx. 45% 4500 g
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
BRC Halal Kosher RSPO Skal

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