Baguette (High Fiber) based on SonFit White and Sonplus Krokant Extra (Crispy)
Ingredients
- 7.500 g Flour (high-protein) 75%
- 5.600 g Water approx. 56%
- 2.500 g SonFit White 25%
- 400 g Fresh yeast 4%
- 200 g Sonplus Courant Extra (Crispy) 2%
Working method
- Mix all the ingredients into a smooth and well developed dough. Note: take 10% more kneading time than normal.
- Dough temperature: approx. 27°C.
- Scale: dough pieces approx. 300 grams.
- Dough proof: approx. 15 minutes.
- Mould as a baguette, place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 70 minutes.
- Bake: approx. 25 minutes at 235ºC with steam.
- Just before baking incise as desired.