Baguette (Sonplus Dynamic Excellium)
Baguette based on Sonplus Dynamic Excellium.
Servings 0
- 10.000 g - 100% Flour
- 6.700 g - 67% Water approx.
- 200 g - 2% Fresh yeast
- 180 g - 1,8% Salt
- 100 g - 1% SONPLUS DYNAMIC EXCELLIUM
Mix all ingredients into a smooth and well developed dough.
Dough temperature approx. 27°C.
Scale dough pieces approx. 450 grams and mould into pointed model.
First proof: approx. 15 minutes.
Mould as a baguette, place the dough pieces on baking sheets or prepared inserters.
Final proof: approx. 40 minutes.
Bake: approx. 25 minutes at 230ºC with steam.