Ingredients
Group 1
Ingredient
KG
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
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