Baguette Méditerranée
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Méditerranée 50%
- 400 g - 4 % Fresh Yeast
- 300 g - 3 % Sonplus Krokant Extra (Crispy)
- 5700 g - 57 % Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC.
- Scale: Dough pieces approx. 250 grams, pointed model
- Dough proof: Approx. 20 minutes
- Mould as a baguette. Place dough pieces on with rice flour prepared inserter or baking sheets
- Final proof: Approx. 55-60 minutes
- Sprinkle with rye flour and incise as desired
- Baking: approx. 20 minutes at 230ºC with steam
- Baking in rotation oven: Approx. 20 minutes at 210ºC with steam
