Dark Multigrain Baguette - Multigrain & Crispy

Pieces 0

Ingredients

Decoration:

  • 300 g - 3% Rye Flour

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: Dough pieces approx. 350 grams
  • Dough proof: Approx. 30 minutes
  • Mould as a baguette, approx. 40 cm length Place the dough pieces on with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 65 minutes
  • Just before baking sprinkle with rye flour and incise
  • Baking: Approx. 20 minutes at 240-230ºC Open steam slide the for the last 5 minutes