FRENCH BREAD/BAGUETTE

1. Place Prepared Mix, yeast and water into the mixing machine.
2. Mixing times are as follows: Spiral mixer 2 minutes slow, 6 – 8 minutes fast.
3. Ensure the dough is FULLY developed. Dough temperature must be between 26°C and 30°C.
4. After mixing, remove the dough from the bowl and divide into the prescribed weights.
5. Cover the dough pieces with a plastic sheet, and allow to rest for 10 minutes.
6. Mould pieces by hand into the desired shape.
7. Wet the surface of the dough and coat with desired topping.
8. Place onto greased baking pan.
9. Place trolley into a pre-set prover. Temperature 40°C, humidity 85%.
10. Prove for approximately 40 minutes.
11. After proving, allow the bread to stand outside for 5 minutes and cut the surface of the dough with a sharp knife or blade.
12. Place trolley into a pre-heated oven at a temperature of 250°C.
13. Steam must be injected into the oven immediately after closing the oven door.
14. Bake for approximately 25 minutes.
15. Remove from oven and pack in perforated bags once cooled.

NB: Mixing times are only a guide, and corrections must be made to compensate for mix size, temperatures and product.

Catch the demonstration and more on our Crispy Crust Prepared Mix Baking Module video online.