Welcome to The Culinary Professional Recipe Collection.
Hard Rolls/French Bread
Category: Yeast-Raised Product
Equipment: Bowl, mixer, sheet pan, parchment paper, loaf pan
No. Servings: 24
Serving Size: 1½ oz. (45 g) roll
Yield: 2.25 lb. (1 kg)
Ingredients
24 oz.
bread flour
1/2 oz.
salt
12 oz.
water
1/2 oz.
active dry yeast
Method
1
Combine flour and salt in the bowl of the electric mixer.
2
Dissolve the yeast in the water and mix into the dry ingredients.
3
Mix at medium speed for 12 minutes. The dough should be smooth and elastic.
4
Place dough in a lightly oiled bowl and loosely cover. Allow the dough to ferment in a warm place approximately one hour, until it has doubled in size.
5
Punch the dough and scale according to use. Shape into rolls and place on a sheet pan lined with parchment paper. If loaves are made, place in lightly greased loaf pans.
6
Proof dough in a warm place until dough has doubled in size.
7
Bake at 400°F (204°C). If using an oven equipped with steam, inject steam for the first 10 minutes. Bake rolls 15–20 minutes, loaves 30–40 minutes.
Nutrition Information
Calories
93
Fat (g)
0
Protein (g)
4
Carbohydrate (g)
20
Cholesterol (mg)
0
Sodium (mg)
230
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
French bread gets its crisp crust from steam injected into the oven during the first stage of baking. If you are working with an oven that doesn’t have injected steam, place a sheet pan in the bottom of the oven when preheating the oven. Pour 1 c. (240 mL) hot water onto the sheet pan at the beginning of the baking process.