Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free) - delisted
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0.2 L 0.84 cups Olympic Vegetable Oil - delisted
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0.18 kg 0 lbs 6 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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6.5 L 27.3 cups Water
IREKS Singluplus Roll CCF - Gluten Free Baguette Rolls
Method
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Mixing time: approx. 2 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: none
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Scaling weight: 2.100 kg, 30 pieces of 0.070 kg
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Intermediate proof: none
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Processing: baguette rolls
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Final proof: 45 – 50 minutes
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Baking temperature: 230° C, dropping to 190° C, giving steam
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Baking time: approx. 18 minutes
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Divide the balls and smooth the dough pieces round. Mould the round dough pieces long and place in baguette hanging trays with the seam downwards. After fermentation, cut lengthwise once and bake, giving steam.
