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Easy Recipes
Specifications for various
French Breads
|
BREAD TYPE |
DOUGH
(grams)
|
WEIGHT
(ounces)
|
LENGTH
(inches)
|
NO. OF
SLASHES |
| Petits |
50-150 |
1.76-5.29 |
3-4 |
1-2 |
| Ficelle |
175 |
6.17 |
15 |
5 |
| Batard |
350 |
12.34 |
18 |
3 |
| Baguette |
350 |
12.34 |
32 |
7 |
| Pain (Parisian)
|
550 |
19.4 |
32 |
5 |
| Pain de
500g |
500 |
17.6 |
24 |
3-5 |
| A - Pilmico Form
(Straight Dough Method) |
|
|
INGREDIENTS |
BAKER'S % |
WEIGHT (gms) |
HOME BAKING
MEASUREMENTS |
| Wooden Spoon All
Purpose Flour |
100.0 |
1000.0 |
7 cups
|
| Active Dry
Yeast |
0.5 |
5.0 |
1 1/2
tsp |
| Refined
Salt |
1.8 |
18.0 |
1 tbsp
|
| Refined
Sugar |
1.3 |
13.0 |
1 tbsp
|
| Water |
58.0 |
580.0 |
2 1/4
cups |
- Soak yeast
in 150 ml water for 10 to 15 minutes;
- Mix all
ingredients plus remaining water (360.0 ml) for 7 minutes at
speed #2 of Hobart mixer;
- Ferment for
2 hours;
- Scale to
381.0 g then dough-break until smooth ( about 20 passes at #3);
- Form into
baston;
- Make a
diagonal cut across the baston (traditionally cuts are in odd
numbers);
- Proof for 1
hour and 30 minutes 35°C and 80 % relative humidity;
- Steam for
15 to 20 seconds and bake for 25 minutes at 420°F.
Makes 4
baston of French bread
NOTE: For a crispy
crust but soft crumb bread, steam is a must. If no proofing
cabinet with RH (relative humidity) and Temperature controller
then, just proof the dough but spray surface with water prior
loading to oven, and also, place a bowl of boiling water
preferably underneath the bread tray but not in contact with it
(bread tray) during baking. This method make the bread surface
crispy due to gelatinization of wheat starch by the action of
steam.
| B - French
Bread for High Speed Dough
Mixing |
|
|
INGREDIENTS |
BAKER'S % |
WEIGHT (gms) |
| Wooden Spoon All
Purpose Flour |
100.0 |
1000.0 |
| Fresh
Yeast |
2.0-2.5 |
20.0-25.0 |
| Refined
Salt |
2.2-2.3 |
22.0-23.0 |
| Ascorbic Acid
|
40-60 ppm |
0.04-0.06 |
| Cold
Water |
60.0 |
600.0 |
- Mix at low
speed for 4 minutes then at high speed for 20 minutes (final
dough temp = 77°F);
- Rest for 10
minutes, scale to desired size then mold;
- Proof for 2
hrs. & 30 minutes to 3 hrs;
- Bake at
470°F for 30 minutes.
|
INGREDIENTS |
SPONGE |
DOUGH |
TOT.
DOUGH |
| Wooden Spoon All Purpose Flour |
25.0% |
75.0% |
100.0% |
| Water |
20.6 % |
41.4 % |
62.0 % |
| Fresh Yeast |
0.4 % |
0.8 % |
1.2 % |
| Refined Salt |
- |
2.0 % |
2.0 % |
| Ascorbic Acid |
- |
15 ppm |
15 ppm |
| Malt |
- |
0.025 % |
0.025 % |
- Mix sponge
at low speed for 3 minutes; ferment for 7 hours at 77°F;
- Mix flour
and water at first speed for 4 minutes, add yeast, salt, malt,
ascorbic acid and sponge and knead for 8 minutes (dough
temperature = 75°F);
- Ferment for
60 minutes, with 'turn' after 25 minutes; divide/scale then rest
for 30 minutes;
- Mold then
proof for 1 hour & 20 minutes; bake at 470°F for 30
minutes.
an Aboitiz company | |
