French Bread D.Breads and Sweet Doughs No.004
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|Yield: 100 Portions Each Portion: 2 Slices|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 425 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 2OZ| 4.67 Tbsp| 1. Sprinkle yeast over water. DO |
|Warm Water | 12OZ| 1.50 Cup | NOT USE TEMPERATURES ABOVE |
| | | | 110`F. Mix well. Let stand 5 |
| | | | min; Stir. Set aside for use |
| | | | in Step 3. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 4LB 6OZ| 8.75 Cup | 2. Place water, sugar, salt, and |
|Sugar, Extra Fine Gr| 3OZ| 6.00 Tbsp| flour in mixer bowl. |
|anulated | | | 3. Using dough hook, mix at low |
|Salt | 3OZ| 4.67 Tbsp| speed 1 min or until all flour |
|Flour, Whole Wheat, | 9LB | 2.25 Gal | mixture is incorporated into |
|sifted | | | liquid; add yeast; mix 5 min. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 3OZ| 6.00 Tbsp| 4. Add shortening;continue mixing |
|ed | | | at medium speed for 3 min. |
| | | | Dough temperature should be |
| | | | 78 'F. to 82 'F. |
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NOTE: 1. In Step 1, the slashes should be made very quickly with a
very sharp, razor-thin knife just before placing in the
oven.