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
