Method

1. Mix Multi Malt Mix, wheat flour, instant yeast, L’amourette and Roggena with 320 ml of the water for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Add the rest of the water, 45 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast.
3. Start the bulk fermentation time for 30 - 40 minutes.
4. Scale the dough into 300 g pieces and mould the dough in your preferred shape, we recommend long and oval.
5. Dip the tops of the dough pieces into rye flour and place the dough pieces onto a greased baking tray.
6. Score the tops of the dough pieces to stop the crust cracking, we recommend 3-4 long score across the dough
7. Allow to final proof for 60-80 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
8. The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
9. Bake the baguettes for 25 - 30 minutes.