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 |
| 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 |
| 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 |