Softgrain Sprouted Rye Baguette

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.

Complexity level:

Mixing	4 minutes slow, 5 minutes fast. Add the Softgrain Sprouted Rye in the last 4 minutes of the mixing time.
Dough Temperature	26-27°C
Bulk Fermentation	30 minutes
Scale	340g
Intermediate Proof	15-30 minutes
Make Up	Baguette
Final Fermentation	45-60 minutes in a retarder-proofer at 29-31°C and 80% R.H.
Decoration before baking	Dust with flour and score
Oven temperature °C	240-220°C with initial steam
Baking Time	25 minutes

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