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 |