Maize Herb Baguette
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Mais (maize) 50%
- 500 g - 5% Fresh Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 50 g - 0.5% Mexican Spices
- 5600 g - 56% Water approx.
Decoration:
- 500 g - 5% Maize Grids
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 300 gram and pointed model
- Dough proof: Approx. 25 minutes
- Mould as a long baguette. Decorate with Maize grids and place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Baking: approx. 22 minutes at 225ºC with steam
- Incise just before baking as a baguette
