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Ingredients
10kg
IREKS Singluplus Roll CCF (Gluten Free) - delisted
200ml
Olympic Vegetable Oil - delisted
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
6.5l
Water
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 and place in baguette hanging trays with the seam downwards. After fermentation, cut lengthwise once and bake, giving steam.
