Baguettes (Proofing Interruption)
Ingredients
- 10000 g - 100% Flour(high-protein)
- 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
- 5500 g - 55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC.
- Scale: Dough pieces approx. 300 gram, pointed model
- Dough proof: Approx. 15 minutes
- 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
- Mould as a baguette. Place the dough pieces on baking sheets
Max. shelf life of the dough is approx. 8 weeks.
