Dough:
35 ounces Bread flour (2 lb. 3 oz.)
3/4 ounce Dough conditioner (optional)
2 teaspoons Shortening
3/4 ounce Salt
3/4 ounce Compressed yeast
2 teaspoons Granulated sugar
18 fluid ounces Water (temperature controlled)
Topping:
1 3/4 ounces Rice flour
1 3/4 ounces Bread crumbs, dry
1 teaspoon Compressed yeast
1/4 ounce Granulated sugar
1/4 fluid ounce Vegetable oil
3 1/2 fluid ounces Water (temperature controlled)
Yield: 4 Loaves
1. Prepare the dough by combining all the ingredients in a mixer bowl fitted with the dough hook. Mix on low for approximately 3 minutes. Stop the machine. Scrape the bowl and add additional flour to make a firm dough if needed. Increase speed to high and knead dough approximately 6 to 7 minutes. The dough will be smooth yet somewhat firm and should reach 77°F (25°C).
2. Cover and ferment the dough for 1 hour.
3. Divide the dough into 4 evenly-sized pieces. Round and bench rest the dough, covered, for 45 minutes.
4. Form the dough into short baguettes, 12 inches (30 centimeters) long. Proof on a parchment-lined sheet pan until loaves have increased 75% in size.
5. While the dough is proofing, prepare the topping. Place all the topping ingredients in a mixer bowl fitted with a paddle. Mix until well blended, approximately two to three minutes. The mixture should be somewhat wet and sticky but not loose. Cover the topping and ferment in a warm place for 30 minutes.
6. Place the topping in a piping bag fitted with a medium plain tip. Pipe the topping over the proofed loaves then use an offset spatula to spread it smoothly over the bread, covering the entire surface of each loaf down to the parchment paper. Resume proofing the loaves until the topping begins to crack, approximately 10 to 45 minutes.
7. Bake at 450°F (230°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the oven temperature to 375°F (190°C) and bake until crisp and browned, approximately 30 to 35 minutes.
Notes: Method: Straight dough
Fermentation: approximately 2 hours. Proofing approximately 25 minutes
35 ounces Bread flour (2 lb. 3 oz.)
3/4 ounce Dough conditioner (optional)
2 teaspoons Shortening
3/4 ounce Salt
3/4 ounce Compressed yeast
2 teaspoons Granulated sugar
18 fluid ounces Water (temperature controlled)
Topping:
1 3/4 ounces Rice flour
1 3/4 ounces Bread crumbs, dry
1 teaspoon Compressed yeast
1/4 ounce Granulated sugar
1/4 fluid ounce Vegetable oil
3 1/2 fluid ounces Water (temperature controlled)
Yield: 4 Loaves
1. Prepare the dough by combining all the ingredients in a mixer bowl fitted with the dough hook. Mix on low for approximately 3 minutes. Stop the machine. Scrape the bowl and add additional flour to make a firm dough if needed. Increase speed to high and knead dough approximately 6 to 7 minutes. The dough will be smooth yet somewhat firm and should reach 77°F (25°C).
2. Cover and ferment the dough for 1 hour.
3. Divide the dough into 4 evenly-sized pieces. Round and bench rest the dough, covered, for 45 minutes.
4. Form the dough into short baguettes, 12 inches (30 centimeters) long. Proof on a parchment-lined sheet pan until loaves have increased 75% in size.
5. While the dough is proofing, prepare the topping. Place all the topping ingredients in a mixer bowl fitted with a paddle. Mix until well blended, approximately two to three minutes. The mixture should be somewhat wet and sticky but not loose. Cover the topping and ferment in a warm place for 30 minutes.
6. Place the topping in a piping bag fitted with a medium plain tip. Pipe the topping over the proofed loaves then use an offset spatula to spread it smoothly over the bread, covering the entire surface of each loaf down to the parchment paper. Resume proofing the loaves until the topping begins to crack, approximately 10 to 45 minutes.
7. Bake at 450°F (230°C) with steam injected into the oven during the first few seconds of baking. Immediately reduce the oven temperature to 375°F (190°C) and bake until crisp and browned, approximately 30 to 35 minutes.
Notes: Method: Straight dough
Fermentation: approximately 2 hours. Proofing approximately 25 minutes
