Crisp Crusted Yeast Dough
Vicki Mendham
Crisp Crusted Yeast Breads
Bread Making
It all starts with the 12 steps…..Do you know what they are? If not, please review this.
Makeup:
Dusting flour—as little as possible
Lean Dough Product
- Lean dough is low in fat and sugar
- Hard or Crisp crusted breads and rolls, including French and Italian, Kaisers and other hard rolls
- Egg white wash or water only before baking to help keep the crust crisp
- Egg washes help with appearance of crust.
Lean Dough Formulas:
- Hard Rolls
- Vienna Bread
Italian Bread - French Bread
- Baguette
- Cuban Bread
- Add steam to oven for start of baking (about 10 minutes for loaves and 5 minutes for rolls)
- Hard crusted breads are baked with steam injected into oven during first part of baking process
- The steam helps to keep the crust soft during the first part of baking for expansion
- Helps to distribute heat evenly
- Aids in browning and formation of thin crisp, glazed crust
We can do this with our combi oven on the combi setting for the start of baking. (Not just steam)
We can also do this in our Conventional Ovens -Place a pan of hot water in oven and remove at the desired time. Water must be placed in oven early so steam can develop.
