Baguette Viennoise Recipe

Product   %   Seeds
Bread Flour 100 1000g
Salt 2 20g
Sugar 10 100g
Oil 3.7 37g
Fresh Whole Eggs 10 100g
Water 43 430g
Addigerm Viensoft 5% 2 20g
Fresh Yeast 4 40g
Total 1747g
ciabatta recipe


Mix all ingredients in a Planetary Mixer 4 Min low speed + 8 min medium speed
1st fermentation None
Dividing 115g
Resting 10 min
Shaping Mini baguette and placed in baguette mould, egg washed and cut
Proofing 60 minutes at 35°C and 80% RH
Baking Bake at 170°C for 16 minutes
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