Red Star® Block Yeast

Combine dry ingredients in a spiral mixer and blend at a low speed for one minute. Add water and yeast. Continue to 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. Maintain dough temperature at 78°F (26°C).
Once the dough is fully developed, allow it to rest, covered, for 15 minutes. Next, portion dough into 20 oz (540 g) portions and shape round, cover with plastic and rest for 10 minutes. Mold bread and place into 16 oz (453 g) bread pans. Proof for 55 to 60 minutes and then bake at 400°F (204°C) for 20 to 25 minutes. Remove and let cool. Please note that you can make hamburger and hot dog buns out of the same dough.

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 chia seeds, honey and water in a spiral mixer and blend for 1 minute on your mixer’s first speed. Then, add dry ingredients and remaining water and blend for 4 minutes on your mixer’s first speed and then for 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 to 60 minutes. Next, remove from proofer and score.
Set your oven to 440°F (226°C), 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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Prepare concha topping by blending together flour, powdered sugar, and shortening until a soft dough forms—it should resemble cookie dough. Set aside.

To form concha dough, in a spiral mixer, combine all dry ingredients and blend for 30 seconds on your mixer’s first speed. Next, add shortening, water, and eggs, and continue to mix for 4 minutes. Increase speed to your mixer’s second speed and mix until dough is almost fully developed. Maintain dough temperature at 75°F (24°C). Bulk rest dough for 15 minutes before dividing into 2.3 oz (65 g) portions and form into balls.

Next take a small amount of the “cookie dough” and flatten into a disc that is slightly larger than the dough ball. Place the disc over the dough ball and gently pat the two together. The dough balls will have slightly flattened during this process. Repeat until all dough balls have a disc of “cookie dough” on top. Now using a knife or concha stamp, gently cut or press into each. As the concha proofs, the cuts will expand revealing the concha pattern.

Allow dough to proof for +/- 90 minutes in a proofer set to 90% humidity 90°F (32°C) until cuts expand revealing the Concha pattern and dough is the desired size. Place into a pre-heated 350°F (177°C) oven and bake for 15 to 18 minutes. Conchas are ready when lightly golden and topping is crumbly.

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.

In a mixer, blend all ingredients on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed. Maintain dough temperature at 75°F (24°C). Let the dough rise for 1 hour.

Next, divide dough by hand and round the dough, if needed, and let balls of dough rest for 20 minutes before shaping into baguettes. Place formed baguettes into a proofer for 60 – 75 minutes at room temperature.

To bake, place baguettes into a preheated 440°F (227°C) deck oven with steam and bake until a deep golden, hard crust has formed. Please note that baking times will vary and depend on the size of the baguettes.

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 in a spiral mixer and blend for 1 minute on your mixer’s first speed then add remain ingredients and continue to mix for 7 minutes on your mixer’s first speed speed, and then for 1 minute on your mixer’s second speed or until dough is about 85 percent developed. Then, let dough rest for 5 minutes.

It is important not to overmix the dough. The dough will get plenty of extra development during the sheeting process. Overmixed dough can become weak and tear during sheeting. For best results, the dough must be cold out of the mixer. Final dough temperature should be maintained at 63°F (17°C).

Next, roll in the butter with one, double “four fold” and then let rest for 45 minutes in a cooler at 40°F (4°C). Next, complete one, single “3 fold” and let rest again for 45 minutes in a cooler at 40°F (4°C). Now, gradually sheet the dough down to 5 mm and divide into 2.5 oz (70 g) portions to shape into classic croissants. Be careful not to mold too tightly.

Before baking, place croissants into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes. To bake, place croissants into an oven set to 370°F (187°C) and bake for approximately 15 minutes, or until croissants are a deep, golden color. 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 ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until dough is about 85 percent developed. Maintain the dough temperature at 74°F (23°C). At this point, you may place the dough in a cooler overnight, if desired.

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamination will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm. From here, you may scale and shape the dough as desired.

Once dough as been formed into its desired shape, place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes.

To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, let cool and garnish as desired.

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.

In a spiral mixer, combine flour, salt, sugar, Saf-Pro Volume 3.1 and Softness 4.1+V, and mix for 1 minute. Next, add milk and whole eggs and then mix on your mixer’s first speed for 4 minutes, gradually adding the soft unsalted butter. Continue to mix on your mixer’s second speed for 6-9 minutes, or until the dough is fully developed. Maintain dough temperature at 78°F (26°C).

Please note, a wide variety of products can be produced from this formula by adding additional mix-ins towards the end of the final mixing stage. Suggested mix-ins include toasted shredded coconut, chocolate chips, or dried fruit like golden raisins or cherries. Additionally, lemon, orange or vanilla flavoring may also be added, as desired.

After mixing, rest the dough for 15 minutes, covered with plastic to avoid skin formation. Then, divide dough and place into pans or molds. Brush dough with an egg wash prior to baking and top with any additional desired toppings.

To bake, place dough into an oven set to 350°F (176°C) and bake bread until golden brown. Please note, that baking times will vary depending on oven and the size of the product being baked. 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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until fully developed. Maintain the dough temperature at 78°F (25.5°C) and bench dough for 10 minutes.

Next, divide dough into 2.4 oz (70 g) portions and shape as desired and bench a second time for 15 minutes, apply topping flour, cheese, sesame or poppy seeds.

Place into a proofer set to 80°F (27°C) with 85% humidity for 45 to 50 minutes. After proofing, place rolls into a blast freezer for 20 minutes at -22°F (-30°C).

When ready to bake, remove from freezer and place directly into a rack, deck or revolving oven set to 410°F (210°C), with steam, for 15 to 18 minutes or until buns turn 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 Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until dough is about 85% developed. Maintain the dough temperature at 74°F (23.3°C). At this point, you may place the dough in a cooler overnight, if desired.

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamentation will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm. From here, you may scale and shape the dough as desired.

Once dough as been formed into it’s desired shape, place into a proofer set to 80°F (27°C) with 85-90% humidity for + / – 40 minutes.

Next, blast freeze for 20 minutes at -22°F (-30°C). Keep danish frozen until ready to bake. To bake, remove from freezer and place directly into a revolving or rack oven set to 370°F (187°C) and bake for 12 to 15 minutes, or until danish are golden in color. Remove from oven, and immediately apply an apricot glaze. Let cool and garnish as desired.

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 dry ingredients in a spiral mixer and blend for 1 minute on your mixer’s first speed then add remaining ingredients and continue to mix for 7 minutes on your mixer’s first speed speed, and then for 1 minute on your mixer’s second speed or until dough is about 85% developed. Then, let the dough rest for 5 minutes.

It’s important not to overmix the dough (overmixed dough can become weak and tear during sheeting). The dough will get plenty of extra development during the sheeting process. For best results, the dough must be cold out of the mixer. Final dough temperature should be maintained at 63°F (17.2°C).

Next, roll in the butter with one, double “four-fold” and then let rest for 45 minutes in a cooler at 40°F (4.4°C). Next, complete one, single “3 fold” and let rest again for 45 minutes in a cooler at 40°F (4.4°C). Now, gradually sheet the dough down to 5 mm and divide into 2.5 oz (70 g) portions to shape into classic croissants. Be careful not to mold too tightly.

Blast freeze for 20 minutes at -22°F (-30°C) and then place into a cooler to defrost overnight. Before baking, place croissants into a proofer set to 80°F (27°C) with 85 to 90% humidity for 45 minutes.

To bake, place croissants into an oven set to 370°F (187°C) and bake for approximately 15 minutes, or until croissants are a deep, golden color. 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 ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until dough is about 85% developed. Maintain the dough temperature at 65°F (18.3°C).

Next, laminate the dough with three single folds keeping 1 hour in between turns and placing the dough in the cooler between folds. Please note, the roll-in butter amount for lamination will be based on the dough weight (50% for traditional Danish and 25% for German-style Danish). Do not go below 10 mm during lamination. Next, gradually sheet the dough down to 5 mm and scale as desired.

At this point, place the portioned dough into a blast or spiral freezer and store until ready to use. Before using, remove dough from the freezer and place into a cooler overnight to thaw.

Once thawed, shape dough as desired and then place into a proofer set to 80°F (27°C) with 85-90% humidity for 45 minutes. To bake, place Danish into a rack or revolving oven set to 370°F (187°C) and bake for 12-15 minutes until Danish have a golden color. Remove from oven, let cool and garnish as desired.

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 blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 10 minutes.

Next, divide dough into 1.2 lb (540 g) portions and shape into loaves by hand or place into pans for pan bread. Top each loaf with toasted rolled oats and place into a proofer set to 90°F (32°C) with 85% humidity for 50 to 60 minutes.

Next, bake loaves in a rack, deck, or revolving oven at 428°F (220°C) for 30 minutes, with steam if applicable. 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 all ingredients in a spiral mixer and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 10 minutes.

Next, divide dough and shape as desired. For traditional pretzel twists or buns, divide into 3.8 oz (110 g) portions and shape into round or twists. For pretzel bites, divide into 1 oz (28.4 g) portions and shape into small, bite-sized rounds.

Next, in a proofer set to 90°F (32°C) with 85 percent humidity and proof the pretzel dough, 20 minutes for twists and bites and 30 minutes for buns. Once proofed, place into a cooler for at least 1 hour.

Before baking, prepare a 4 percent lye solution and dip each pretzel into the solution. Remove from solution and top with sliced jalapeños, parmesan cheese, and rock salt. Please note: Proper hand and face protection is required when using food grade sodium hydroxide.

Next, bake pretzels in a rack, deck, or revolving oven at 428°F (220°C) for 18 to 20 minutes depending on weight. 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.

In a spiral mixer, combine all ingredients (reserve onions and dill) and blend on your mixer’s first speed for 1 minute. Next, increase to your mixer’s second speed and continue to mix for 6 minutes, or until dough is fully developed. Add onions and dill and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is fully developed, let rest for 30 minutes covered, fold and then let rest for a second 30 minutes.

Next, divide and scale dough into 1 lb. 3 oz. (510 g) portions and shape as desired. Let dough proof for about 70 minutes at room temperature before baking. After proofing has completed, place into a pre-heated 450°F (232°C) oven to start, and then lower temperature to 400°F (200°C) and bake (with 10-second steam) until bread is 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.

Boil potatoes until very tender, drain and let cool by placing into a cooler overnight. Cut potatoes into cubes prior mixing.
Combine all dry ingredients (including yeast) in a mixer with a dough hook, and mix for 1 minute on your mixer’s first speed. Add water and potatoes, and continue to mix for an additional 4 to 6 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C). Rest the dough for 1 hour with a fold in-between.
Next, scale and shape dough into rounds or torpedoes. Proof for 1 hour in a proofer set to 85°F (29.5°C) with 85-90 percent humidity.
Bake in a hearth oven with steam.  Please note, baking time will vary depending on the size and shape of the loaves. Bread is ready when a hard golden crust has formed.

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. Mix for 6 minutes on your mixer’s first speed, and then for 3 minutes on high, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C).

Once dough is fully developed, bench for 60 minutes with a fold after 30 minutes. Next, divide dough and shape as desired. For loaves, scale into 12.3 oz. (350 g) portions and shape into round or oval loaves. For buns, scale into 1.7 oz. (50 g) portions and shape into rounds.

At this point, dough may be retarded for 12-16 hours, if desired. Next, top loaves and rolls with toppings (e.g. sesame seeds) and score as desired.

To bake, set a rack, deck or revolving oven to 428°F (220°C) and steam bread for 5 seconds (opening the dumper after 5 minutes). Bake for 20 minutes or until a deep golden crust forms (will vary by oven). 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.