CRISP FRENCH STICKS & ROLLS
Recipes Home | Back
|
Bread and Yeast Compounds - Bread Premixes and Concentrates |
|||||||||||||||||||||||||||
| Recipe No: R135a | |||||||||||||||||||||||||||
| USING BAKELS CRUSTY BREAD CONCENTRATE | |||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||
| 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 230ºC 6. Open oven vent for last 5-10 minutes baking to enhance the crisp |
||||||||||||||||||||||||||
| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||
| If using Compressed Yeast, use 125g (5oz) in above recipe. | |||||||||||||||||||||||||||