Break Baguette | Sonneveld
Create beautiful seeded baguettes by moulding dough, cutting oblique slashes, and alternating directions for a striking visual effect.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonneveld.com.
Ingredients
- 10000 g - 100% Flour
- 400 g - 4% Fresh yeast
- 300 g - 3% Proson Krokant Malt (crusty malt)
- 200 g - 2% Sonextra Zuurdesempoeder (Sourdough)
- 150 g - 1.5% Salt
- 6000 g - 60% Water approx.
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