Baguette and Crispy Rolls
Baguette and Crispy Rolls based on QS Croustillant (Crispy)
Ingredients
- 10000 g - 100% Flour (High-Protein)
- 300 g - 3% QS Croustillant (Crispy)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- Baguette approx. 275 grams and crispy rolls: approx. 1650 grams (30 pieces).
- Baguette: approx. 30 minutes and crispy rolls: approx. 10 minutes.
- Baguette: mould as a baguette, place the dough pieces on a with rice flour prepared inserter or baking sheets. Crispy rolls: divide, round up and place the dough pieces on baking sheets.
- Final proof: approx. 100-120 minutes.
- Just before baking incise as desired
- Baking: baguette approx. 25 minutes at 225°C. and crispy rolls - approx. 18 minutes at 225ºC.
