Saf-Instant® Red

Combine all dry ingredients in a spiral mixer, and mix for 30 seconds on your mixer’s first speed. Add water and oil and continue to mix for an additional 3 minutes on your mixer’s first speed and then for 5 minutes on your mixer’s second speed, or until fully developed. Rest dough for 15 minutes, covered with plastic.

Next, divide and scale dough into 2.5 oz (70 g) portions and let rest for 10 minutes. Shape dough as desired before placing into a proofer.

To bake, dust rolls with flour before baking and place in a rack or revolving oven preheated to 350°F (177°C). Bake for 18 minutes, or until golden brown.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Prepare pâte fermentée a day in advance by mixing ingredients to light development and allowing to ferment overnight for 14 to 18 hours.

When pâte fermentée is ready, combine with all ingredients and blend together on your mixer’s first speed for 4 minutes, and then for an additional 2 minutes on your mixer’s second speed to light development. Allow dough to bulk ferment in a sprayed container for 2.5 hours with 2 folds each at 50 minutes.

Next, divide dough into 1.5 lb (680 g) portions and gently round. Let rest for 10 minutes. Then, shape into boules and proof in baskets at room temperature for 1.5 to 2 hours.

To bake, transfer dough pieces to setter and bake at 410°F (210°C) in a deck oven, with 3 seconds of steam, for about 35 minutes. Open vent after 10 minutes and keep an eye on boules towards the end of the baking process as the bottoms may get dark.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Prepare the sponge the day before preparing the final dough. Begin by combining all sponge ingredients into a spiral mixer and mix for 1 minute on its first speed and then for 2 minutes on your mixer’s second speed. Maintain sponge temperature at 74°F (23.3°C). Once mixed, let sponge rest for 16 to 18 hours at room temperature.

The next day, in a spiral mixer, combine all ingredients (including sponge) and mix for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on your mixer’s second speed, or until dough is fully developed. Final dough temperature should be maintained at 78°F (25.5°C). Once mixed, let the dough rest for 1 hour.

Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Then, proof dough at room temperature in a covered rack for 90 minutes. Before baking, score bread as desired.

To bake, place into a deck oven pre-heated to 445°F (230°C) on top and 410°F (210°C) on the bottom with a 3-second steam for 25 minutes. Bake until a hard golden crust has formed. Remove from oven, let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all ingredients in a Hobart mixer using a hook and blend for 10 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 15 minutes.

Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Proof crusts covered at room temperature for 90 minutes or crusts may ferment in a cooler for up to 12 hours.

Before baking, top pizzas with desired sauces and/or favorite toppings. Then, bake in a brick oven at 500°F (260°C) for 12 minutes or in an Impinger oven set to 450°F (232°C) for 5 minutes. Pizzas are done when the crust is golden brown. Please note, baking time may vary depending on the size and thickness of the pizza crusts.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Place all ingredients in a spiral mixer and blend on its first speed for 2 minutes and then for an additional 7 minutes on your mixer’s second speed, or until dough is fully developed.

Next, let the dough rest for 15 minutes before dividing dough into 1.8 oz (50 g) portions for round buns or 2.1 oz (60 g) portions for hot dog buns. Shape and let the dough rest for 10 minutes.

Next, proof rolls in a proofer set to 100°F (38°C) with 70 percent humidity for 75 to 85 minutes. Then, transfer to a preheated 375°F (190°C) oven and bake for 12 to 15 minutes. Rolls are ready when they’re golden brown. Remove and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

The day before baking, prepare sponge by mixing all ingredients for 6 minutes on a low speed. Place into a plastic container and let rest for 18 hours in a cooler.

The next day, combine all ingredients (including sponge) in a spiral mixer and blend for 4 minutes on its first speed and 5 minutes on its second speed, or until dough is fully developed. While mixing, maintain the dough temperature at 78°F (26°C). Once the dough has been mixed, let rest for 30 minutes.

Next, divide and shape dough as desired. Suggestions for scaling dough include 1 lb. 3 oz. (540 g) for loaves, 2.5 oz. (70 g) portions for buns and 8 oz. (250 g) portions for demi baguettes. Once scaled, bench a second time for 15 minutes before shaping as desired.

Before baking, proof loaves or buns in a covered rack for 60 to 75 minutes at room temperature depending on size. Then, score as desired and then bake in deck oven heated to 410°F (210°C) with steam for 25 to 30 minutes depending on size. Remove from oven, let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Prepare the biga by combining flour, water and yeast. Mix at a low speed for 1 minute and then let rest for 4 hours in a covered container.

Next, in a separate container, soak the seeds with hot water, and allow to soak for 2 hours.

Now, to prepare the dough, combine all ingredients including prepared biga and soak in a spiral mixer and blend for 1 minute on your mixer’s first speed. Then, blend for an additional 6 minutes on your mixer’s second speed, or until fully developed. Maintain the dough temperature at 82°F (28°C) and let rise for 30 minutes.

Next, divide dough into desired portions and shape. Place into a proofer set to 85°F (29°C) with 95% humidity for around 50-60 minutes. Next, remove from proofer and score as desired.

Set your oven to 440°F (226°C) and bake bread for 35 minutes, or until golden brown. Remove from oven, and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

To prepare bread dough, combine dry ingredients and mix for 1 minute on your mixer’s first speed, add water and mix for an additional 6 minutes on your mixer’s second speed, or until fully developed. Let dough rest for 60 minutes with a single fold after 30 minutes.

Next, divide dough into 12.3 oz (350 g) portions and let rest covered for 15 minutes. Then, shape into baguettes and transfer to a couche. Proof covered at room temperature for about 70 minutes.

To bake, place into a 410°F (210°C) oven with 4 second steam for about 20 minutes. Open vent with 10 minutes left. When golden, remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine dry ingredients and blend for 1 minute on your mixer’s first speed. Next, add water, oil, and molasses and mix on your mixer’s first speed for 2 to 3 minutes and then increase to your mixer’s second speed and continue to blend until dough is fully developed. Let the dough rest for 15 minutes.
Next, scale and divide loaves into 19 oz. (540 g) portions and place into pans. Proof dough and then bake at 400 °F (204°C) for approximately 25 minutes. Remove from oven and let cool.
Please note that whole grains can be added if desired starting at 2% (millet, flax, sunflower seeds, cracked wheat). You may make a soaker, or increase water accordingly.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Place all ingredients (including margarine) in a mixer and blend on its first speed for 30 seconds. Next, add water and eggs and continue to mix for 5 minutes. Move up to your mixer’s second speed and blend for an additional 8-10 minutes, or until dough is fully developed. Maintain finished dough at a temperature of 82°F (28°C).
Next, take to bench, cover, and let the dough rest for approximately 10 minutes. Divide and scale dough into 2 oz. (57 g) portions and form into rounds. Place dough portions into prepared pans or sheet trays.
Next, proof rolls in a proofer set to 100°F (38°C) with 85% humidity for 1 hour, or until rolls have doubled in size. Transfer pans into a preheated 375°F (190°C) oven and bake for 18 to 20 minutes. Rolls are ready when they’re golden brown. Remove and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all ingredients in a spiral mixer and mix for 2 minutes on your mixer’s first speed. Then, continue to mix for an additional 6 minutes of your mixer’s second speed, or until the dough is fully developed. Maintain dough temperature at 82°F (28°C).
Next, preheat oven to 350°F (177°C) and portion and shape dough to the desired size and thickness. Before baking, top pizzas with desired sauces and favorite toppings.
Bake in a revolving or rack oven at 350°F (177°C) for 20-22 minutes, or a brick oven for 500°F (260°C) for 12 minutes. Pizzas are done when the crust is golden brown and cheese is melted. Please note baking time may vary depending on the size and thickness of the pizza crusts.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ facility by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.