RUSTIC IMPROVER - Rustic crusty bread
All ingredients
| First stage: | ||
| Rustic flakes | 32.000kg | 100% |
| Water | 21.800kg | 68% |
| salt | 0.640kg | 2% |
| Second stage: | ||
| Rustic improver | 3.200kg | 10% |
| S500/S500 Controller | 0.640kg | 2% |
| Yeast | 1.100kg | 3.5% |
Recipe
Mixing
1. Dough temperature: 27°C/80°F.
2. Mixing; first stage; Spiral 2 minutes slow plus 6-8 minutes fast.
3. High speed 2.5 - minutes. Conventional 20-25 minutes.
4. Add Rustic Improver , S500 Controller or S500 Suractive and yeast.
5. Second stage: Spiral 2 minute slow plus 6-8 minutes fast.
6. High speed 2.5 - 3minutes. Conventional 20-25 minutes.
Process
1. Scale as desired: 350g/12oz. for baguettes, 70-90g/2.5-3oz. for Petit Pains. Hand up, rest 10 minutes.
2. Mould into shapes, roll in Rustic Flakes.
3. Place onto fluted trays.
4. Prove 32-35°C/90-95°F, 85% for approximately 35-50 minutes.
5. Take care not to over-prove.
Baking guide
1. Oven temperature 220-250°C/410-470°F.
2. Inject steam on loading.
3. Baking time; 20-25 minutes for Petit Pains - 30-35 minutes for baguettes.
4. Pull damper half way through baking.