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Baguette and Crispy Rolls
Ingredients
| Flour (High-Protein) | 100% | 10000 g |
| QS Croustillant (Crispy) » | 3% | 300 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Water approx. | 58% | 5800 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26°C |
| Scale | Baguette: approx. 275 grams Crispy rolls: approx. 1650 grams (30 pieces) |
| Dough rest | Baguette: approx. 30 minutes Crispy rolls: approx. 10 minutes |
| Moulding | Baguette: mould as a baguette, place the dough pieces on a with rice flour prepared inserter or baking sheets Crispy rolls: divide and round up. Place the dough pieces on baking sheets |
| Final proof | Approx. 100-120 minutes |
| Decorating | Just before baking incise as desired |
| Baking | Baguette: approx. 25 minutes at 225°C Crispy rolls: approx. 18 minutes at 225ºC |
