RECIPES BAKERY
Whole Wheat Baguette
INGREDIENTS
- 600 gr. Komple
- 350 gr. Extra Fino
- 50 gr. Moul-bie Rye Flour Mix
- 22 gr. salt
- 300 gr. 24-hour dark sour dough or whole wheat leavened dough
- 22 gr. yeast
- 750 gr. Water
INSTRUCTIONS
- Mix all the ingredients together, except the salt, for 5 minutes on the 1st speed and for 8 - 9 minutes on the 2nd speed.
- Add the salt at the end of the kneading process. Cover the dough with plastic wrap and allow the dough to rest for 15 - 20 minutes.
- Cut dough into 350 gr. pieces and lightly mold. Then allow dough to rest for 10 minutes and open dough for the last time.
- Roll dough in sesame seeds or bran flour and place on baking tray.
- Ferment for 40 minutes. Slanted scoring (3 - 5 scores) and bake with plenty of steam at 210°C for 45 - 50 minutes.
THE FLOURS OF THE RECIPE
Smart Mixes
Whole Wheat Baguette
INGREDIENTS
- 600 gr. Komple
- 350 gr. Extra Fino
- 50 gr. Moul-bie Rye Flour Mix
- 22 gr. salt
- 300 gr. 24-hour dark sour dough or whole wheat leavened dough
- 22 gr. yeast
- 750 gr. Water
INSTRUCTIONS
- Mix all the ingredients together, except the salt, for 5 minutes on the 1st speed and for 8 - 9 minutes on the 2nd speed.
- Add the salt at the end of the kneading process. Cover the dough with plastic wrap and allow the dough to rest for 15 - 20 minutes.
- Cut dough into 350 gr. pieces and lightly mold. Then allow dough to rest for 10 minutes and open dough for the last time.
- Roll dough in sesame seeds or bran flour and place on baking tray.
- Ferment for 40 minutes. Slanted scoring (3 - 5 scores) and bake with plenty of steam at 210°C for 45 - 50 minutes.