BAGUETTE WITH CEREALS
Ingredients
- PAN CORN
- 1000 g
- Water
- 600 g
- Yeast
- 10 g
- Knead for 3 min at 1° speed and for 8 min at 2° speed
- Final dough temperature max 26°C
- Let the dough rest for 30 min covered with a cloth
- Fold the dough into 3 layers to strenghten the structure. Do it twice
- Let the dough rest for 30 min covered with a cloth
- On a surface covered with flour, shape the dough into filoni shape ( thick stripes)
- Let rise for 2 hours covered with a cloth
- Shape again the dough into filoni shape stretching the pieces into baguettes (around 40 cm for 350g pieces)
- Place on corrugated trays and decorate with the buckwheat grain as desired
- Let rise for other 15 min covered with a cloth
- Carve 4-5 oblique cuts on the baguette surface
- Bake at 220°C With steam. At the last 10 min open the valve
- Baking time is according to weight ( for example 30 min for 350g pieces)