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Ingredients
| lb | oz | % | kg | g | |
|---|---|---|---|---|---|
| Bread Flour | 50 | - | 100 | 20 | - |
| Sea Salt | 1 | - | 2 | - | 400 |
| Saf-Pro Croustilis | - | 4 | 0.5 | - | 100 |
| Red Star Block Yeast | 1 | - | 2 | - | 100 |
| Red Star Dry Malt 20° Lintner | - | 8 | 1 | - | 200 |
| Water +/- | 31 | - | 62 | 12 | 400 |
| Total | 83 | 12 | - | 33 | 200 |
Directions
Combine dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add water and yeast. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest, covered, for 15 minutes. Next, portion dough into 10 oz (283 g) portions and shape into long rolls approximately 15 in (38 cm) long. To make them look rustic, you can dust some flour on the top or garnish with sesame seeds, poppy seeds or Italian spices. Allow dough portions to proof for 20 minutes.
Next, using scissors, cut dough portions as desired 5 to 8 times by holding the scissors at 45-degree angle. Cut 3/4 of the way through and lay the cut piece to one side. Continue to cut, placing the next piece to the other side and repeat till the end. Allow the dough to proof for another 30 minutes prior baking at 450°F (232°C) for 15-18 minutes. Apply steam if applicable.
Formulation courtesy of Lesaffre
