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