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Baguettes

Baguettes based on QS QROUSTILLANT (CRISPY)
Servings 0

Ingredients

Working method

  • Mix all ingredients into a smooth and well developed dough.
  • Dough temperature: approx. 27ºC.
  • Scale: dough pieces approx. 300 grams.
  • Dough proof: approx. 15 minutes.
  • Mould as a baguette.
  • Final proof: approx. 60 minutes.
  • Incise just before baking.
  • Baking: approx. 25 minutes at 230ºC with steam.

Notes

Finally nice weather! Time for delicious summer recipes. Especially for you as a baker, Sonneveld has created a folder with inspiring recipes for the summer, for example at the barbecue. This allows you to get new ideas to surprise your customers.