Rich Products French Bread Dough

Bread Dough

The Rich Products French Bread Dough makes a quick and delicious addition to food preparations. This light, crusty, yeast-raised bread comes with a soft interior. Ready to proof and bake, the Rich Products dough saves a lot of prep time and energy. The bulk case of 24 packs will be an ideal buy for convenience stores, cafes, and supermarkets.

A light, crusty, yeast-raised bread with a soft interior texture. Proof-and-bake format. For a child nutrition bid specification, please contact our Helpline at 1-800-356-7094 or email helpline@rich.com.
 
Preparation instruction: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN, BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING - THAWING: (35°F - 38°F (1°C - 3°C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH -TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375°F (190°C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400°F (205°C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325°F - 350°F (160°C - 175°C), 20 - 25 MINUTES; *STEAM - N/A *OPEN DAMPER AT MID POINT OF BAKING TIME.
FRENCH BREAD DOUGH

*Orders received after 2pm EST may be delayed by one business day. Most products are shipped with UPS Ground and take 1-4 business days to arrive.

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival