Rich Bread Dough

Bread Dough

The Rich Par-baked French Wheat Bread Dough can be used to make a scrumptious roll or sandwich. Made with enriched wheat and whole wheat flour, this proof-and-bake bread dough is light and crusty. Ideal for bakeries, cafes, and diners, this bulk case contains 24 Rich bread dough loaves.

SIMPLY PROOF & BAKE FRENCH BREAD DOUGH WHEAT
Crusty light bread which contains enriched wheat and whole wheat flour. 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 (2 - 4°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 OVEN: 325°F (160°C), 20 - 25 MINUTES; *STEAM - N/A *OPEN DAMPER AT MID POINT OF BAKING TIME.

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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