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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.