Preparation

 

Method

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

Scale 7.200g dough per head or 450g each

Mould each dough piece into long shapes and pack onto baguette pans

Proof for 45 minutes

After proving score with sharp knife on each roll and brush garlic topping on

Put 60g of grated cheese on each 450g bread

Bake with 10 seconds steam with close damper

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

Brush all the products with garlic topping as it comes out of the oven.

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