Baguette Rustique based on VitaSon Baguette Rustique (10%)
Ingredients
- 9.000 g Flour 90%
- 6.000 g Water approx. 60%
- 1.000 g VitaSon Baguette Rustique (10%) 10%
- 200 g Fresh yeast 2%
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 25°C.
- Bulk proof: approx. 60 minutes in a container.
- Divide dough pieces of approx. 300 grams.
- Dough proof: approx. 30 minutes.
- Mould as a baguette, place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 60 minutes.
- Just before baking sprinkle with rye flour and incise as desired.
- Bake: approx. 25 minutes at 230ºC.