Crisp French Sticks and Rolls
06-041
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
Salt
0.019
1.88
BAKELS CRUSTY BREAD CONCENTRATE
0.031
3.12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.009
0.88
Water
0.575
57.50
Total Weight: 1.634
How to do it:
1. Place bread flour, Bakels Crusty Bread Concentrate, Bakels Instant Yeast and water in a spiral mixer. Develop dough thoroughly.
2. Allow to recover 5 to 10 minutes.
3. Divide and mold as desired.
4. Proof in a fairly dry proofer, then bake with plenty of steam at 230°C.
5. Open vent for last 5-10 minutes of baking to enhance the crisp crust.
Yield: 10 x 150-g dough
