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Wholemeal Baguettes


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
BRC Halal Kosher RSPO Skal

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