Barbecue Baguette Pomodori
Ingredients
- 10000 g - 100% Flour
- 5000 g - 50% Water approx.
- 1500 g - 15% Sonextra Marinade Pomodori
- 400 g - 4% Fresh Yeast
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 100 g - 1% Salt
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27°C.
- Scale dough pieces of approx. 450 grams and rounding.
- Dough proof: approx. 20 minutes.
- Mould as a baguette and place the dough pieces on with rice flour prepared inserter or baking sheets.
- Final proof: approx. 60 minutes.
- Just before baking incise as desired.
- Baking: approx. 18-20 minutes at 230°C with steam.