Zutaten

2.000g	WURZELBROT 20
8.000g	Wheat flour
200g	Yeast, fresh
7.000g	Water, approx.

Herstellung / Verarbeitung

Mix the Wurzelbrot dough for Baguette with all ingredients.

Yield: 53 pieces
Method:
Mixing time (spiral mixer): 3 minutes slow + 8 minutes fast

Dough temperature: 26°C max.
Dough resting time: approx. 1,5 h at room temperature

After resting the dough, turn on floured work table, scale dough pieces, shape long to 20 cm length. After an intermediate proof of 10 minutes roll out to 50 cm long, form pointed ends. Place on baguette trays or stretchers.

Scaling weight: 320 g
Proving time: 90 minutes at 35°C and 80 % rel. humidity
Baking temperature: 240°C falling to 200°C
Baking time: 35 minutes