Ingredients
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free) - delisted
-
0.2 kg 0 lbs 7 oz kg Olympic Vegetable Oil - delisted
-
0.18 kg 0 lbs 6 oz kg Salt
-
0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
-
6.5 L 27.3 cups Water
Gluten Free Tiger Baguette Rolls Using IREKS Singluplus Roll CCF
Method
-
Mixing time: approx. 2 + 6 minutes
-
Dough temperature: 26° C
-
Bulk fermentation time: none
-
Scaling weight: 2.100 kg, 30 pieces of 0.070 kg
-
Intermediate proof: none
-
Processing: baguette rolls
-
Final proof: 45 – 50 minutes
-
Baking temperature: 230° C, dropping to 190° C, giving steam
-
Baking time: approx. 18 minutes
-
Divide the balls and smooth the dough pieces round. Mould the round dough pieces long, place in baguette hanging trays with the seam downwards, wash with tiger wash and allow to prove. After the final proof, bake giving steam.
-
Topping: Tiger wash
Rice flour 1.000 kgs
Sugar Tate & Lyle Gran (Cane) 0.100 kgs
AB Mauri Pinnacle Baker's Yeast 0.025 kgs
Andrew Vegetable Oil 0.040 ls
Water, warm 1.000 ls
-
Mixing time: 2 minutes
-
Swelling time: 20 minutes
