Softgrain Sprouted Rye Baguette

Grams Percentage (%)
Ingredients
Flour 1000 100
Water 600 60
Softgrain Sprouted Rye CL 250 25
O-tentic Durum 40 4
Salt 20 2
Ingredients total 1910

Softgrain Sprouted Rye Baguette

Working Method

Tips & Tricks

To obtain an open structure, don't shape them up too tight. Open the oven damper 5 minutes before the end of the baking time.

About this recipe

Complexity level: