Dark Multigrain Baguette
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Basic Donker Meergranen 35% (multigrain dark)
- 300 g - 3% Fresh Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 6000 g - 60% Water approx.
Decoration:
- 300 g - 3% Rye Flour
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 350 grams
- Dough rest: Approx. 30 minutes
- Mould as a baguette, approx. 40 cm length Place the dough pieces on with rice flour prepared inserter or baking sheets
- Final proof: Approx. 65 minutes
- Just before baking sprinkle with rye flour and incise
- Baking: Approx. 20 minutes at 240-230ºC Open steam slide for the last 5 minutes
| Halfway through the final proofing sprinkle with rye flour and incise as cornstalk.
