Title: FRENCH BREAD, Straight Date:

Recipe #: Grade:
Yield: Portion
Size:

Ingredients Specifications Quantity Unit %

Water Warm (100F) 425 ml.
Yeast, Instant 7 g.
Flour, Bread 750 g.
Malt Syrup 4 ml.
Sugar, Refined 12 g.
Salt 12 g.
Shortening 12 g.

Butter, Unsalted (for oven break) Softened

Mis en Place:
 Preheat oven to 450F/230C.

Procedure: (Straight Dough Method)

 Dissolve yeast in water.
 Add flour, syrup, sugar, shortening. Lastly, the salt. Knead at low speed for 5
minutes.
 Scrape and continue to mix on medium speed for another 5 mins. or until smooth and
elastic.
 Ferment for 1.5 hrs.
 Punch and scale to 350 g. pcs.
 Shape into rope-like pieces.
 Bench for 30-45 mins. or until double in volume.
 Score with diagonal cuts into which softened butter is piped for good oven break.
 Proof for 15 minutes.
 Spray water directly onto the loaf just before baking.
 Bake with steam for the first 10 mins. Continue baking for another 35 mins. or until
golden brown.
 Cool completely on a rack.

Variation:

Notes: