Baguettes (Proofing Interruption) | Sonneveld
Discover how to craft delicious baguettes with a proofing interruption technique, using specific ingredients like PROSON KROKANT MALT and PROSON FREEZE.
Ingredients
- 10000 g - 100% Flour (high-protein)
- 5500 g - 55% Water approx.
- 300 g - 3% PROSON KROKANT MALT (CRUSTY MALT)
- 300 g - 3% Fresh yeast
- 150 g - 1.5% Salt
- 100 g - 1% PROSON FREEZE
- 100 g - 1% Sugar
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