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Baguette and Crispy Rolls


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
BRC Halal Kosher RSPO Skal

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