Wholemeal Baguettes
Ingredients

Wholemeal flour | 100% | 10000 g |
Proson Krokant Malt (crusty malt) » | 3% | 300 g |
Proson Volkoren (wholemeal) » | 3% | 300 g |
Fresh Yeast | 3% | 300 g |
Salt | 1,5% | 150 g |
Sugar | 1% | 100 g |
Water approx. | 62% | 6200 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Dough pieces approx. 350 gram and point model |
Dough proof | Approx. 15 minuten |
Moulding | Mould as a baguette. Place the dough pieces on inserter or baking sheets |
Final proof | Approx. 60 minutes |
Baking | Approx. 25 minutes at 235ºC, with steam |