NaturGusto - Baguette with Seeds
Seed soaker and Dough — a Zeelandia recipe in 2 components. Uses Dekormix Multiseed Bread Topping 25 kg.
- mixing time (slow speed)
- 8 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 25-26 °C
- resting time (bulk fermentation)
- about 1 h
- proofing time (final)
- 35 min
- baking temperature
- 230-240 °C
- baking time
- 25-30 min
Ingredients
Seed soaker
| Ingredient | Quantity |
|---|---|
| Dekormix Multiseed Bread Topping 25 kg | 15 kg |
| Pumpkin seeds | 5 kg |
| Water | 20 kg |
Dough
| Ingredient | Quantity |
|---|---|
| NaturGusto | 5 kg |
| Wheat flour type 550 | 100 kg |
| Salt | 2.2 kg |
| Yeast | 3 kg |
| Oil | 1.5 kg |
| Water | 66 kg |
Method
- Seed soaker
Pour lukewarm water over the seeds and leave to swell.
- Dough
Before mixing, hold back 5% of the water and the oil.
Mixing: mix on slow speed for 8 minutes, then on fast speed for 6 minutes. Add the remaining water halfway through the fast mixing time. Add the oil two minutes before the end of mixing.
Dough temperature: 25-26°C.
Bulk fermentation: place the dough in a container greased with oil and leave for about 1 hour. During fermentation fold the dough in three, and repeat the folding twice.
Shaping: turn the dough out onto a table dusted with wheat flour mixed with potato flour. Cut long strips with a scraper, twist them to give a baguette shape and place them on loading boards.
Final proof: 35 minutes.
Baking: bake with light steam at 230-240°C for about 25-30 minutes (depending on the weight of the dough piece). 1-2 minutes after steaming, open the damper briefly to release the steam, and open it again 6 minutes before the end of baking.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.