Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 50 minutes
- 600 cl Water
- 20 g yeast
- 20 g Sal
- 1 Kg Flour
- 10 g Diamalta
- 8 g Improver
- Make a solution of the salt and water. Put the flour, the improver, and the diamond in a bowl. Knead the dough for 3 minutes. Add the yeast and knead for 2 minutes more.
- Remove the dough and knead it until smooth.
- Allow for a 10-minute rest period. Later, make 250 g buns and set aside for 20 minutes. Assemble and set aside until they have tripled in volume.
- Allow it to form a crust before cutting. The baguette is cut into 5 pieces, while the flute is cut into 3 pieces. Cook for 25 minutes at 200oC in a steaming oven.
Amount Per ServingCalories 926Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1430mgCarbohydrates 193gFiber 8gSugar 1gProtein 28g