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Maïsbaguettes

Ingredients

  • 5000 g - 50% Flour T65
  • 5000 g - 50% VitaSon Mais (maize) 50%
  • 200 g - 2% Fresh Yeast
  • 6000 g - 60% Water approx.

Filling:

  • 2000 g - 20% Green Pepper Pieces
  • 300 g - 3% Fried Onions

Working method

  • Mix all ingredients into a smooth and well developed dough. After kneading, directly mix filling in
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 50 minutes
  • Scale: Approx. 350 grams and mould into pointed model
  • Dough proof: Approx. 30 minutes
  • Mould without degassing into a long loaf. Roll at the end points. Decorate with maize grits and place dough pieces between blankets
  • Final proof: Approx. 40 minuten
  • Place the dough pieces on with rice flour prepared inserters or baking sheets. Incise dough pieces and lay alternately away
  • Insert at 230ºC and bake approx. 20 minutes at 220ºC with steam

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