Baguette Tour De France
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Proson Wit Royal (white)
- 100 g - 1% Proson Taste (salt reduction)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 2500 g - 25% White Wine
- 3800 g - 38% Water approx.
Filling:
- 1500 g - 15% Raw Ham pieces
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 10 minutes
- Scale: Dough pieces approx. 300 grams and pointed model
- Dough proof: Approx. 30 minutes
- Mould as a baguette, cut each 4 times and pull it open. Place the dough pieces on with rice flour prepared inserter or baking sheets
- Final proof: Approx. 50 minutes
- Baking: Approx. 25 minutes at 220ºC. with steam
