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Baguette and Crispy Rolls - QS Croustillant (Crispy)

Ingredients

  • 10000 g - 100% Flour (High-Protein)
  • 300 g - 3% QS Croustillant (Crispy)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5800 g - 58% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26°C
  • Baguette: approx. 275 grams Crispy rolls: approx. 1650 grams (30 pieces)
  • Baguette: approx. 30 minutes, Crispy rolls: approx. 10 minutes
  • Final proof: Approx. 100-120 minutes
  • Baking: Baguette - approx. 25 minutes at 225°C. Crispy rolls - approx. 18 minutes at 225ºC
  • 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
  • Just before baking incise as desired