IngredientsMauri White Bun Mix 800g
Mauri Multigrain Mix 200g
Mauripan Instant Yeast 20g
Bread Improver (Voltex Crusty) 5g
- Put all the ingredients in a mixing bowl, including the yeast and water.
- Mix at low speed (1st) for 5 minutes, continue mixing at medium speed (2nd) for 12-15 minutes until the dough is fully developed.
- Rest the dough for 10 minutes and cover the dough to prevent skinning.
- Shape the dough into desired shape using dough weight around 300 – 400g for baguette and 100 – 200g for mini baguette.
- Proof for 1 hour and 45 minutes.
- Bake at temperature top 230 ˚C and bottom 220 ˚C for 20 – 30 minutes.