INGREDIENTS

2.500g	HIGH FIBRE’N GRAIN 50
7.500g	Wheat flour
100g	Salt
400g	Yeast, fresh
6.000g	Water, approx.

PROCESSING

Prepare the High Fibre dough for rolls and baguette.

Yield: 55 baguettes

Mixing time (spiral mixer): 3 minutes on slow
+ 6 minutes on fast

Dough temperature: 26°C
Dough resting time: 10minutes

After the resting time, scale dough pieces of 300 g and shape oblong. Allow to rest for a moment and shape long. Moisten the surface and dip into Komplet Mixed Seeds or sesame seeds and prove.
Place on baguette trays and prove. After 3/4 proof give 3 – 4 cuts and bake with steam.

Proving time: 35 – 40 minutes at 35°C and 80 % rel. humidity

Baking temperature: 230°C
Baking time: 23 minutes