Baguette and Crispy Rolls
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients in to a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Crispy rolls : 1600 grams (30 pieces) Baguette : 275 grams each
- Dough rest: Crispy rolls: Approx. 10 minutes, Baguette: Approx. 30 minutes
- Mould as crispy rolls or a baguette
- Final proof: Approx. 100-120 min.
- Crispy rolls : Approx. 18 minutes at 225ºC Baguette : Approx. 25 minutes at 225ºC
