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Ingredients
Method
Mixing time: approx. 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 2.100 kg, 30 pieces of 0.070 kg
Intermediate proof: none
Processing: baguette rolls
Final proof: 45 – 50 minutes
Baking temperature: 230° C, dropping to 190° C, giving steam
Baking time: approx. 18 minutes
Divide the balls and smooth the dough pieces round. Mould the round dough pieces long, place in baguette hanging trays with the seam downwards, wash with tiger wash and allow to prove. After the final proof, bake giving steam.
Topping: Tiger wash
Rice flour 1.000 kgs
Sugar Tate & Lyle Gran (Cane) 0.100 kgs
AB Mauri Pinnacle Baker's Yeast 0.025 kgs
Andrew Vegetable Oil 0.040 ls
Water, warm 1.000 ls
Mixing time: 2 minutes
Swelling time: 20 minutes
