Baguette (Sonplus Dynamic Excellium)
Baguette based on Sonplus Dynamic Excellium.
Ingredients
- 10.000 g – 100% Flour
- 6.700 g – 67% Water approx.
- 200 g – 2% Fresh yeast
- 180 g – 1,8% Salt
- 100 g – 1% SONPLUS DYNAMIC EXCELLIUM
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature approx. 27°C.
- Scale dough pieces approx. 450 grams and mould into pointed model.
- First proof: approx. 15 minutes.
- Mould as a baguette, place the dough pieces on baking sheets or prepared inserters.
- Final proof: approx. 40 minutes.
- Bake: approx. 25 minutes at 230ºC with steam.
