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Baguette and Crispy Rolls
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Liquison Crispy » | 0,5% | 50 g |
| Water approx. | 56% | 5600 g |
| Working method | |
| Mixing | Mix all ingredients in to a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Crispy rolls : 1600 grams (30 pieces) Baguette : 275 grams each |
| Dough rest | Crispy rolls : Approx. 10 minutes Baguette : Approx. 30 minutes |
| Moulding | Mould as crispy rolls or a baguette |
| Final proof | Approx. 100-120 min. |
| Baking | Crispy rolls : Approx. 18 minutes at 225ºC Baguette : Approx. 25 minutes at 225ºC |
