Rich's French Bread Dough

Bread Dough

The Rich's French Stick Bread Dough is a long, thin, and crisp loaf of French bread. Available in a proof-and-bake format, this bread dough is an ideal choice for bakeries, restaurants, or commercial food kitchens. Each bulk case comes with 30 pieces of Rich's French bread dough.

Long thin crisp loaf of French bread. Proof-and-bake format.
 
Preparation instruction: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 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 - 38 F), 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, 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 4 , 1 2 DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15 FRENCH - MAKE FOUR 4 , 1 2 DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375 F, 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400 F, 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325 - 350 F, 20 - 25 MINUTES; *STEAM - N A *OPEN DAMPER AT MID POINT OF BAKING TIME.
FRENCH STICK BREAD DOUGH

Expédié Frozen dans nos boîtes exclusives

Les produits surgelés sont soigneusement emballés avec de la glace sèche. Certaines expéditions de produits surgelés peuvent être retardées jusqu’au lundi suivant. Veuillez placer le produit au congélateur immédiatement après réception.