Wholemeal Baguettes
Ingredients
- 10000 g - 100% Wholemeal flour
- 300 g - 3% Proson Krokant Malt (crusty malt)
- 300 g - 3% Proson Volkoren (wholemeal)
- 300 g - 3% Fresh Yeast
- 150 g - 1.5% Salt
- 100 g - 1% Sugar
- 6200 g - 62% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 350 gram and point model
- Dough proof: Approx. 15 minuten
- Mould as a baguette. Place the dough pieces on inserter or baking sheets
- Final proof: Approx. 60 minutes
- Baking: approx. 25 minutes at 235ºC, with steam
