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FRENCH STICKS, VIENNA BREAD & CRISP ROLLS

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Bread & Rolls - Crusty - French Sticks & Crusty Rolls
Recipe No:  R120j
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  FINO BREAD AND ROLL CONCENTRATE 0.250    5%
  Salt 0.050    1%
  COUNTRY OVEN DOBRIM 90 0.020    0.1%
  BAKELS INSTANT ACTIVE YEAST 0.050    1%
  Water (variable) 2.900    58%

  Total Weight 8.270
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250C.
7. Steam for 10-20 seconds, after 5 minutes release steam.
Notes:  If using Compressed Yeast, use 175g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  20 French Sticks scaled at 400g or approximately 11 dozen Crisp Rolls scaled at 60g.