Ingredients:

• KOMPLET Njouba: 2.500 kg
• Wheat Flour: 7.500 kg
• Salt: 0.200 kg
• Yeast (Dry Yeast): 0.300 kg
• Water: Approximately 5.800 kg
• Total Weight: Approximately 16.300 kg
• Yield: 65 loaves

Instructions:

Mixing:

• Knead for 3 minutes on the first speed.
• Continue kneading for 6 minutes on the second speed.
• Dough temperature: Approximately 26°C.

First Proofing:

• Allow to proof for about 20 minutes.
• Weigh dough pieces into 250 g portions.
• Shape into oval pieces. After 5 minutes, shape into baguettes.
• Place on trays or cloths. After proofing, make 2-3 cuts on the surface and bake with steam.

Proofing:

• Proofing temperature: 35°C for 45 minutes.

Baking:

• Baking temperature: 230°C.
• Baking time: 20-22 minutes.