Baguettes (Proson Rustic)

Baguettes based on Proson Rustic.

Ingredients

  • 10.000 g – 10% Flour
  • 7.000 g – 70% Water approx.
  • 300 g – 3% PROSON RUSTIC
  • 200 g – 2% Salt
  • 20 g – 0,2% Fresh yeast

Working method

  • Mix all ingredients into a smooth and well develloped dough.
  • Dough temperature approx. 26°C.
  • Bulk proof approx. 75 minutes.
  • Scale dough pieces approx. 225 g and make a long model.
  • First proof approx. 20 minutes.
  • Mould into baguettes and place them on prepared inserters on baking sheets.
  • Incise just before baking as desired.
  • Bake approx. 20 minutes at 240°C.