Baguette Méditerranée
Baguette Méditerranée based on Vitason Méditerranée 50% and Sonplus Krokant Extra (Crispy)
Ingredients
- 5700 g - 57 % Water approx.
- 5000 g - 50% Vitason Méditerranée 50%
- 5000 g - 50% Flour
- 400 g - 4 % Fresh yeast
- 300 g - 3 % Sonplus Krokant Extra (Crispy)
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Scale: dough pieces approx. 250 grams in a pointed model.
- Dough proof: approx. 20 minutes
- Mould as a baguette and place dough pieces on with rice flour prepared inserter or baking sheets.
- Final proof: approx. 55-60 minutes.
- Sprinkle with rye flour and incise as desired.
- Baking: approx. 20 minutes at 230ºC with steam.
- Baking in rotation oven: approx. 20 minutes at 210ºC with steam.
