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Baguette and Crispy Rolls

Ingredients

  • 10000 g - 100% Flour
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5600 g - 56% Water approx.

Working method

  • Mix all ingredients in to a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Crispy rolls : 1600 grams (30 pieces) Baguette : 275 grams each
  • Dough rest: Crispy rolls: Approx. 10 minutes, Baguette: Approx. 30 minutes
  • Mould as crispy rolls or a baguette
  • Final proof: Approx. 100-120 min.
  • Crispy rolls : Approx. 18 minutes at 225ºC Baguette : Approx. 25 minutes at 225ºC