I Need Bread To Split!

Discussion in 'Pastries & Baking' started by larcito, Dec 13, 2005.

  1. larcito

    larcito

    Messages:
    9
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi, I'm developing very small bread batons as a snack for a commercial chain store. They insist they want them to split open when baked because the flavour adheres to the roughness in the crack very well. I've tried a very stiff dough, allowing a skin to form and undermixing but the '00' flour I'm using simply refuses to crack but it's perfect for the product...................Any ideas?:bounce:
     
  2. kylew

    kylew

    Messages:
    1,635
    Likes Received:
    156
    Exp:
    Home Chef
    Many questions:)

    What is the protein content of your 00 flour?
    What is the hydration % of your dough?
    How hot is your oven?
    Are you baking w/steam?
     
  3. larcito

    larcito

    Messages:
    9
    Likes Received:
    10
    Exp:
    Professional Chef
    Hi!

    Protein Content is about 13%
    Hydration % is 60%
    Temp. is 170 Degrees C (any hotter & the delicate crust hardens)
    No steam used (seems to make the crust leathery)

    I'm all ears for any advice you can offer!

    Thanks a Mill!