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// Home / Recipes / Baguette and Crispy Rolls

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
BRC Halal Kosher RSPO Skal

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