Bread And Roll Formulas

The basic yeast dough mixing and baking methods discussed earlier in this chapter apply to the following formulas.Therefore, the methods are not repeated in detail for each formula.The basic procedures are indicated, and you should refer to the first part of this chapter if you need to refresh your memory for details.

Makeup techniques for loaves, rolls, and other items are described and illustrated after this recipe section.

Ingredients

U.S.

Metric

Percentage

Water

1 lb 8 oz

700 g

55%

Yeast, fresh

1.5 oz

45 g

3.5%

Bread flour

2 lb 12 oz

1250 g

100%%

Salt

1 oz

30 g

2.25%

Sugar

1 oz

30 g

2.25%

Shortening

1 oz

30 g

2.25%

Egg whites

1 oz

30 g

2.25%

Yield:

4 lb 9 oz

2115g

Calories, 90; Protein, 3 g; Fat, 1 g (10% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 200 mg.

Per 1 roll:

Calories, 90; Protein, 3 g; Fat, 1 g (10% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 200 mg.

Mixing:

Straight dough method.

Fermentation:

Scaling and makeup:

See makeup technique after recipe section.

Dock after proofing. Brush with water. Baking:

Soft Rolls

Ingredients

U.S.

Metric

Percentage

Water

1 lb 8 oz

720 g

57%

Yeast, fresh

1.5 oz

44 g

3.5%

Bread flour

2 lb 10 oz

1250 g

100%

Salt

0.8 oz

24 g

2.25%

Sugar

4 oz

125 g

9%

Nonfat milk powder

2 oz

60 g

4.75%

Shortening

2 oz

60 g

4.75%

Butter or margarine

2 oz

60 g

4.75%

Yield:

4 lb 14 oz

2343 g

Mixing:

Straight dough method.

Fermentation:

16-20 oz (450-600 g) per dozen rolls.

See makeup techniques after recipe section.

Baking:

Continue reading here: French Bread

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