Bakels
Baking ingredients since 1904

EUROPEAN CRUSTY BREAD

Recipes Home | Back
Display Recipe as PDF

Bread & Rolls - Crusty - French Sticks & Crusty Rolls
Recipe No:  R127a
USING BAKELS EUROPEAN CRUSTY BREAD CONCENTRATE 5%
Group  Ingredient KG
1 Flour 4.000    100%
BAKELS EUROPEAN CRUSTY BREAD CONCENTRATE 5% 0.200    5%
BAKELS INSTANT ACTIVE YEAST 0.040    1%
Water 2.350    59%

  Total Weight 6.590
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Allow to recover 5 to 10 minutes.
4. Divide and mould as desired.
5. Prove in a fairly dry prover, then bake with plenty of steam at 230C.
6. Open oven vent for last 5-10 minutes baking to enhance the crisp crust.
Notes:  If using Compressed Yeast, use 125 g in above recipe
  Using bakers percentages - Percentages on white flour weight
Yield:  16 French Sticks scaled at 400 g. or 9 dozen Rolls scales at 60 g.