Recipe detail

Pastry baguette

13. 3. 2023

Author: Kai Hansow

Company: Akademie Überlingen

Food category: Pastry

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 255 °C

To view the entire table, move the table to the right.

1
Combination
35 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 240 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
water 330 ml
plain wheat flour 500 g
fresh yeast 0.01 g
salt 0.01 g
honey 0.02 g
munich malt 100 g

Nutrition and allergens

Allergens: 1
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 222.5 kJ
Carbohydrate 45.6 g
Fat 1.3 g
Protein 6.9 g
Water 0 g

Directions

- Dissolve yeast in warm water.
- Add half of the flour and honey and knead into a dough.
- Mix the remaining flour with salt and baking malt and spread on the dough.
- Let rise until visible cracks appear in the flour.
- Knead into a dough.
- Portion 100g of dough and shape into baguette rolls.