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