Baguettes with Sourdough
Baguettes with Sourdough based on SonPlus Krokant Extra (Crispy) and Sonextra Zuurdesempoeder
Ingredients
- 10000 g - 100% Flour (high-hpProtein)
- 5800 g - 58% Water approx.
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 300 g - 3% Fresh yeast
- 100-400 g - 1-4% Sonextra Zuurdesempoeder (Sourdough)
- 150 g - 1.5% Salt
- 100 g - 1% Sugar
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27ºC.
- Scale dough pieces approx. 300 grams and rounding.
- Dough proof: approx. 15 minutes.
- Mould as a baguettes and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 60 minutes.
- Just before baking incise as desired.
- Baking: approx. 25 minutes at 230ºC with steam.
