Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Water
1.000
Jogga Bread Base
0.500
Baking malt special
0.100
Rye sourdough
0.030
Dry yeast
0.015
Total Weight: 2.645

Method

1. Place all of the ingredients into a mixing bowl.
2. Mix on standard speed till gluten develops.
3. Place in an oiled container and fold the dough from the sides. Leave for bulk fermentation for 60 minutes.
4. Fold again but this time from the corners. Leave the dough another 30-60 minutes. Make sure the dough does not raise too much.
5. Scale and shape to baguettes. Place on woodblock.
6. Dry prove for approximately 40 minutes.
7. Bake on stone brick at 270 > 220°C. Bake with steam and release after five minutes. Leave the dampers partly open.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Water
1.000
Jogga Bread Base
0.500
Baking malt special
0.100
Rye sourdough
0.030
Dry yeast
0.015
Total Weight: 2.645

Method

1. Place all of the ingredients into a mixing bowl.
2. Mix on standard speed till gluten develops.
3. Place in an oiled container and fold the dough from the sides. Leave for bulk fermentation for 60 minutes.
4. Fold again but this time from the corners. Leave the dough another 30-60 minutes. Make sure the dough does not raise too much.
5. Scale and shape to baguettes. Place on woodblock.
6. Dry prove for approximately 40 minutes.
7. Bake on stone brick at 270 > 220°C. Bake with steam and release after five minutes. Leave the dampers partly open.

Category

Category

Bakery

Finished Product

Finished Product

Bread, Fiber rich

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