Ingredients

Group 1
Ingredient
KG
White flour
16.000
Salt
0.240
French Improver
0.040
Water
8.500
Yeast
0.500
Total Weight: 25.280

Method

Crusty Rolls and Baguette

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at desired weight.
5. Prove for approximately 45 to 60 minutes.
6. Bake at 215℃ (420℉) for 30-40 minutes.

Additional Information

For an authentic baguette, French flour is recommended.

Product Used

Ingredients

Group 1
Ingredient
KG
White flour
16.000
Salt
0.240
French Improver
0.040
Water
8.500
Yeast
0.500
Total Weight: 25.280

Method

Crusty Rolls and Baguette

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at desired weight.
5. Prove for approximately 45 to 60 minutes.
6. Bake at 215℃ (420℉) for 30-40 minutes.

Additional Information

For an authentic baguette, French flour is recommended.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Crusty Roll