French loaves recipe


Group Weight / Volume
Zeelandia crispy mix 12,5 kg
Yeast (wet) or 120 grams dry yeast 0.375 kg
Water 6.1 kg




    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

French loaves recipe