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CRISP FRENCH STICKS AND ROLLS

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Bread and Yeast Compounds - Bread Premixes and Concentrates
Recipe No:  R143a
USING BAKELS CRUSTY BREAD CONCENTRATE
Group  Ingredient KG
  Flour 4.000
  Salt 0.075
  BAKELS CRUSTY BREAD CONCENTRATE 0.125
  BAKELS INSTANT ACTIVE YEAST 0.035
  Water (variable) 2.300

  Total Weight 6.535
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 crust