Barbecue Baguette Pomodori

Ingredients

  • 10000 g - 100% Flour
  • 5000 g - 50% Water approx.
  • 1500 g - 15% Sonextra Marinade Pomodori
  • 400 g - 4% Fresh Yeast
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 100 g - 1% Salt

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 27°C.
  • Scale dough pieces of approx. 450 grams and rounding.
  • Dough proof: approx. 20 minutes.
  • Mould as a baguette and place the dough pieces on with rice flour prepared inserter or baking sheets.
  • Final proof: approx. 60 minutes.
  • Just before baking incise as desired.
  • Baking: approx. 18-20 minutes at 230°C with steam.