Baguettes (Proson Rustic)
Baguettes based on Proson Rustic.
Ingredients
- 10.000 g – 10% Flour
- 7.000 g – 70% Water approx.
- 300 g – 3% PROSON RUSTIC
- 200 g – 2% Salt
- 20 g – 0,2% Fresh yeast
Working method
- Mix all ingredients into a smooth and well develloped dough.
- Dough temperature approx. 26°C.
- Bulk proof approx. 75 minutes.
- Scale dough pieces approx. 225 g and make a long model.
- First proof approx. 20 minutes.
- Mould into baguettes and place them on prepared inserters on baking sheets.
- Incise just before baking as desired.
- Bake approx. 20 minutes at 240°C.
