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 |