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Half French loaf recipe

Half French loaf recipe
Ingredients Kg
Zeelandia Crispy mix 12.5 kg
Yeast (wet) or 150 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 250g dough per head, roll out to a long bread

Mould dough pieces onto baguette pans

Proof for 45 minutes

After proofing score with sharp knife

Bake with 10 seconds steam with close damper.

Bake at 220°C

Baking time 15 minutes open damper at the last 10 minutes and turn down temperature to 200°C