French Bread
20-033
Group 1
Ingredient
KG
%
Bread Flour
0.500
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
Salt
0.013
2.50
BAKELS FERMDOR DURUM
0.020
4.00
Water (1)
0.375
75.00
Total Weight: 0.918
How to do it:
1. Mix all ingredients in a spiral mixer for 4 minutes at low speed and 4 minutes at high
speed or until developed.
2. Bulk ferment for 90 minutes at room temperature in an oiled container.
3. Scale the dough into 400g each.
4. Rest for 15 minutes.
5. Mold into elongated shape
6. Dry proof for 30-45 minutes.
7. Score.
8. Bake at 240°C with steam.
9. Open damper after 20 minutes of baking then continue baking until golden brown.
Yield: 2 pcs
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