Baguettes with Sourdough
Ingredients
- 10000 g - 100% Flour (High-Protein)
- 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
- 5800 g - 58% Water approx.
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. 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
