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Artisan Malt Baguettes

Ingredients Poolish

Wheat flour type 550 1.500 kg
Yeast 0.030 kg
Water, approx. 1.500 l
Total weight 3.030 kg


Mixing time: 4 minutes slow, spiral mixer
Dough temperature: 20 – 22° C
Standing time: approx. 3 hours in the room, subsequently overnight in the refrigerator

Ingredients Dough

Poolish 3.030 kg
Wheat flour type 550 6.500 kg
Durum wheat semolina 1.000 kg
CRAFT-MALZ 1.500 kg
STABILASE 0.200 kg
Salt 0.250 kg
Yeast 0.130 kg
Water, approx. 6.000 l
Total weight 19.010 kg


Mixing time: 2 + 6 minutes, spiral mixer (until the dough leaves the wall of the basin)
Dough temperature: approx. 26° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 0.350 kg
Intermediate proof: approx. 20 minutes
Instructions for use: Process the dough pieces loosely into rustic baguettes, fold into cloths and allow to prove overnight. The next day, place on setters, bring to fermentation maturity, cut and bake, giving steam.
Final proof: approx. 40 minutes
Baking temperature: 240° C, giving steam
Baking time: approx. 25 minutes