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Baguettes (proofing interruption)

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 5500 g - 55% Water approx.
  • 300 g - 3% PROSON KROKANT MALT (CRUSTY MALT)
  • 300 g - 3% Fresh yeast
  • 150 g - 1.5% Salt
  • 100 g - 1% PROSON FREEZE
  • 100 g - 1% Sugar

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 27ºC.
  • Scale dough pieces approx. 300 gram in a pointed model.
  • Dough proof: approx. 15 minutes.
  • Mould as a baguette. Place the dough pieces on baking sheets
  • Freeze it as soon as possible after moulding.
  • With the dough recovery: place the dough a day before baking in the brake prover and use the programme indicated on the cabinet.
    With the zero degrees fridge: place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration.
  • Baking: approx. 25 minutes at 235ºC with steam.

Notes

Max. shelf life of the dough is approx. 8 weeks.