Ingredients:

• Wheat Flour: 10.000 kg
• IREKS RUSTICO: 0.400 kg
• IREKS STABILASE: 0.150 kg
• Salt: 0.150 kg
• Fresh Yeast: 0.150 kg
• Water (approx.): 7.000 l
• Total weight: 17.800 kg

Instructions:

Mixing time: 5 + 10 minutes, spiral mixer

Dough temperature: 24 – 25° C

Bulk fermentation time: 10 Minutes

Scaling weight: 0.300 – 0.350 kg

Intermediate proof: 15 Minutes

Processing: Baguette

Topping: None

Introduction for use: After bulk fermentation, scale the dough and mould round slightly. After the intermediate proof, process the dough pieces as baguettes and leave for fermentation. After the final proof, sprinkle flour lightly on the dough pieces, cut the surface and bake giving slight steam. Open the chimney at the last 5 minutes of baking time.

Final proof: 60 Minutes (Room temperature)

Baking temperature: 230° C, Then dropping to 210° C, Slightly steam needed

Baking time: 20 - 25 minutes