Baguettes (Proson Rustic)
Baguettes based on Proson Rustic.
Servings 0
- 10.000 g - 10% Flour
- 7.000 g - 70% Water approx.
- 300 g - 3% PROSON RUSTIC
- 200 g - 2% Salt
- 20 g - 0,2% Fresh yeast
Mix all ingredients into a smooth and well develloped dough.
Dough temperature approx. 26°C.
Bulk proof approx. 75 minutes.
Scale dough pieces approx. 225 g and make a long model.
First proof approx. 20 minutes.
Mould into baguettes and place them on prepared inserters on baking sheets.
Incise just before baking as desired.
Bake approx. 20 minutes at 240°C.