RUSTIC IMPROVER - Fruited baps
All ingredients
| First stage: | ||
| Rustic flakes | 32.000kg | 100% |
| Water | 21.000kg | 65% |
| Salt | 0.640kg | 2% |
| Second stage: | ||
| Rustic improver | 3.200kg | 10% |
| Frialux | 1.600kg | 5% |
| Sugar | 0.640kg | 2% |
| Yeast | 1.300kg | 4% |
Recipe
Mixing
1. Dough temperature: 27°C/80°F.
2. Mixing; first stage(Rustic Flakes, water and salt); Spiral 2 minutes slow plus 6-8 minutes fast.
3. High speed 2.5 - 3 minutes. Conventional 20-25 minutes. Add dough stage ingredients (Rustic Improver, Frialux, sugar, yeast.)
4. Second stage: spiral 2 minutes slow plus 6-8 minutes fast. High speed 2.5-3 minutes. Conventional 20-25 minutes.
Fruited rustic
Add fruit at 30% on dough weight i.e chopped dried apricots, then roll in flaked almonds; date 20% and walnut 10%, roll in Rustic Flakes.
Process
1. Scale : Fruited at 350g/12oz. Baps at 70g/2.5oz.
2. Hand up, rest 10 minutes.
3. Mould, roll in toppings, batch fruited onto trays.
4. Baps will benefit from being egg-washed prior to dipping in flakes.
5. Place onto trays.
6. Prove 32-35°C/90-95°F, 85% for approximatley 35-50 minutes. Take care not to over-prove.
Baking guide
Baps: Oven temperature 230-260°C/450-500°F.
Baking time 8-10 minutes.
Fruited: Oven temperature 200-230°C/400-450°F.
Baking time 20-30 minutes.