Dolce Pane Baguette

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Méditerranée 50%
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 250 g - 2.5% Fresh Yeast
  • 5700 g - 57% Water approx.

Working method

  • Mix all ingredients in to a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 230 grams
  • Dough proof: Approx. 20 minutes
  • Mould as a baguette Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 55-60 minutes
  • Baking: approx. 18 minutes at 230ºC with steam
  • Just before baking sprinkle with rye flour and incise as desired