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French loaves recipe

French loaves recipe
Ingredients Kg
Zeelandia crispy mix 12,5 kg
Yeast (wet) or 120 grams dry yeast 0.375 kg
Water 6.1 kg

 

Method

Mix all ingredients to a well developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Scale 7.2g dough per head or 240g

Pack on floured pans and put in proofer

Proof for 45 minutes Bake with 10 seconds steam with close damper

Bake at 220°C Baking time 15 minutes open damper at the last 8 minutes