BAGUETTE WITH SEEDS AND CEREALS
Ingredients
- CEREAL MADRE
- 10,000 kg
- Lukewarm water
- 8,200 kg
- Fresh Yalt
- 0,300 kg
- Salt
- 0,170 kg
• Knead the ingredients in the mixer – only half the water – for 10 minutes at 1st speed
• Switch to 2nd speed for 15 minutes adding the remaining water little by little and the salt after 5 minutes of kneading (the dough temperature must be between 28° and 30°C for reactivation of the natural yeast)
• Place the dough in a bowl previously greased with oil and let it rest for 45 minutes covered with a nylon cloth
• Place the dough on a well-floured work surface and cut 300g pieces
• Slightly flatten all the pieces without deflating them too much, forming elongated loaves, cover the loaves and let them rest for 15 minutes
• Gently flatten and roll up a second time, stretch the Baguette evenly (approx. 40 cm), place on the nylon cloth, forming cloth folds between each baguette to create dividers
• Leave to rise for 60 minutes in a vapor cell.
• Place the baguettes on the baking sheets, very gently.
• With a well-sharpened blade, make the traditional oblique cuts and bake at 220°C with little steam for 10 minutes, open the valve and lower the temperature and finish baking for another 20 minutes