Pełny Kłos Free - Ear-Shaped Seeded Baguettes
Pełny Kłos Free - Ear-Shaped Seeded Baguettes — a Zeelandia recipe. Uses Dekormix Multiseed Bread Topping 25 kg.
- soaking time (Dekormix)
- 10-15 min
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 27-28 °C
- primary fermentation time
- 15 min
- resting time (after rounding)
- 10 min
- final proofing time
- 40 min
- baking temperature
- 230 °C
- baking time
- 18-20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Pełny Kłos Free | 30 kg |
| Dekormix Multiseed Bread Topping 25 kg | 30 kg |
| Maltax | 4.5 kg |
| Active Super Free | 0.3 kg |
| Wheat flour type 550 | 70 kg |
| Yeast | 4.5 kg |
| Salt | 0.9 kg |
| Water | 75 kg |
Method
Soak the Dekormix for 10-15 minutes before mixing the dough, in double the amount of water.
Add the remaining ingredients and mix for 4 minutes on low speed and 6 minutes on high speed. Dough temperature: about 27-28°C.
Primary fermentation: about 15 minutes.
Divide the dough into pieces of 0.160 kg, round them and leave to rest for 10 minutes.
Then elongate each piece, roll it in rye flour and cut the edges with a dough scraper (4 cuts on each side) to form an ear shape.
Place the shaped baguettes on baking trays.
Final proof: about 40 minutes.
Bake at 230°C for about 18-20 minutes, with steam in the oven chamber.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.