Rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes. Next, in a spiral mixer, blend all ingredients for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (25.5°C). Let dough rest, covered to prevent skin from forming, for 15 minutes.
Divide dough into 1 lb 3 oz (540 g) portions and shape into ovals. Proof at 85°F (29.4°C) with 90% humidity for 50 to 60 minutes. Next, score with a diagonal cut and then bake at 420ºF (150ºC) in a rack, deck or revolving oven (with steam for 5 seconds) for 20 minutes, or until loaves have a hard, golden brown crust. 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 by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.