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EUROPEAN CRUSTY BREAD

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Bread & Rolls - Crusty - French Sticks & Crusty Rolls

Recipe No: R127a

USING BAKELS EUROPEAN CRUSTY BREAD CONCENTRATE 5%

Group	Ingredient	KG
1	Flour	4.000	100%
	BAKELS EUROPEAN CRUSTY BREAD CONCENTRATE 5%	0.200	5%
	BAKELS INSTANT ACTIVE YEAST	0.040	1%
	Water	2.350	59%

	Total Weight	6.590

Method:

1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Allow to recover 5 to 10 minutes.
4. Divide and mould as desired.
5. Prove in a fairly dry prover, then bake with plenty of steam at 230°C.
6. Open oven vent for last 5-10 minutes baking to enhance the crisp crust.

Notes:

If using Compressed Yeast, use 125 g in above recipe

Using bakers percentages - Percentages on white flour weight

Yield:

16 French Sticks scaled at 400 g. or 9 dozen Rolls scales at 60 g.