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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.