Mediterranean Baguette
Ingredients
- 8500 g - 85% Flour
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 250 grams, pointed model
- Dough proof: Approx. 20 minutes
- Mould as a baguette. Place dough pieces on with rice flour prepared inserter or baking sheets
- Final proof: Approx. 55-60 minutes
- Baking: approx. 20 minutes at 230ºC with steam
- Sprinkle with rye flour and incise as desired
