Saf Pro® Clean Label Volume Improver Series

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.

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 2 oz (57 g) portions. Sheet dough into flat discs and drape into large muffin tins. Next fill with a layer of potato chips, then cooked BBQ pulled pork, and more potato chips.

Proof and then bake at 410ºF (210ºC) in a rack, deck or revolving oven for 18 minutes, or until rolls have a hard, golden brown crust. Remove from oven, let cool and drizzle with BBQ sauce.

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.

In a planetary mixer with a dough hook, blend all dry ingredients (including yeast) for 30 seconds on your mixer’s first speed. Add water and eggs and continue to mix for 3 minutes on your mixer’s first speed, and then for 6 minutes on your mixer’s second speed. Next, with your mixer running on a low speed, add softened butter. Continue to mix for 3 minutes on your mixer’s first speed and then increase to its second speed and mix until fully developed and the dough pulls away from the sides of the bowl.

Next, allow the dough to bulk ferment overnight in a retarder. After dough has retarded, remove and immediately shape as desired. Take care to work quickly as the dough becomes more difficult to work with as it warms up.

Once the dough is formed as desired, place into a proofer set to 80°F (26°C) with 75% humidity until brioche reaches the desired size. Remove and place immediately into a preheated 350°F (176°C) rack, deck or revolving oven. Bake until loaves or rolls have a flaky, deep golden crust. Remove from oven, let cool.

Please note that baking times will need to be adjusted depending on the size of your brioche.

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 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.

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.

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.

Place water in a mixing bowl, tempered to achieve a finished dough temperature of 78-82°F (26-28°C). Add remaining ingredients and blend on your mixer’s first speed for 2 minutes. Change to your mixer’s second speed and mix the dough until full development is reached (approximately 8 minutes).
Allow the dough to rest for 30 minutes. Scale the dough as desired and roll in cornmeal.
Place dough portions on a pre-heated greased muffin griddle or in metal rings. Cook for about 10 minutes on each side at 520°F (270°C). Cook times will vary depending on the size and thickness of muffins.

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.

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 SafPro 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’s 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.

In a spiral mixer, combine all dry ingredients and blend 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 2 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C).

Next, divide and scale dough as desired and round into balls. Retard dough for up to 3 days in a cooler set to 40°F (4.4°C).

When ready to use, remove from coolers and let proof at room temperature. Next, shape dough to desired size and thickness either by hand or using a sheeter. Before baking, top pizzas with desired sauces and/or favorite toppings.

Bake in a revolving or rack oven at 350°F (177°C) or a brick oven for 500°F (260°C). Please note that baking times will vary depending on the size and thickness of pizza crusts. Pizzas are done when the crust is golden brown and cheese is melted.

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.

Soak malted wheat flakes, sesame seeds and sunflower seeds in beer for at least 2 hours. Next, rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes.

Then, in a spiral mixer, blend all ingredients (including yeast) for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Add seeds and wheat flakes and blend into the dough on your mixer’s first speed until incorporated. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming, for 30 minutes.

Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50 to 60 minutes in a proofer set to 85°F (29.4°C) with 90 percent humidity. Remove from proofer and sprinkle with sesame seeds (optional) and then score as desired.

Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam for 5 seconds) for 25 to 30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.

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.

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 60 minutes with a fold after the first 30 minutes.

Next, divide dough into 10.5 oz (300 g) portions and shape as desired before placing on a baking form or baking tray. Rest for 60 minutes in a covered rack at room temperature.

Before baking, brush with organic virgin olive oil, dock slightly and apply desired organic spices as a topping.

Next, bake Focaccia 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.

Combine organic flax seed, organic honey and spring water in a spiral mixer and blend for 1 minute on your mixer’s first speed. Let dough rest covered for 1 hour. Then, add dry ingredients and remaining spring water and blend for 4 minutes on your mixer in 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 in a covered container.

Next, divide dough into 12 oz (340 g) portions and shape as desired. Place into a proofer set to 85°F (29°C) with 95% humidity for 60 minutes. Next, remove from proofer and score as desired.

In a deck, rack or revolving oven, set to 440°F (226°C), bake bread with steam for 25 minutes (pending on weight), 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.

In a spiral mixer, combine all ingredients 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. While mixing, maintain dough temperature at 76°F (24.4°C). Once 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 12.3 oz. (350 g) portions and shape as desired. Next, retard the dough in a cooler for 24 hours. The next day, remove from cooler and score as desired before placing into a pre-heated deck oven 446°F (240°C) top and 428°F (220°C) bottom with 3-second steam. Bake for 25 minutes or until loaves are 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.

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.

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.

Rehydrate the Red Star All Natural Active Dry Yeast by combining with water heated to 90°F (32°C). Next, in a spiral mixer, blend all ingredients for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming for 30 minutes.

Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50-60 minutes in a proofer set to 85°F (29.4°C) with 90% humidity. Remove from proofer and dust with flour (optional) and then score as desired.

Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam) for 25-30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.

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.

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.

Prepare poolish a day in advance by mixing ingredients to light development (about 1 minute) and then place into a container to ferment overnight for 18 hours. Aim for a temperature of 26°C (79°F)
When poolish is ready, combine with flour, salt, Saf-ProAnti-Blister 3.1 or Saf-Pro Volume 3.1, malt, yeast and water into a mixer. Blend together on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed, until fully developed. Add rice, cherry tomatoes and chili flakes and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is prepared, let rest for 1 hour, with a fold after the first 30 minutes.
Next, divide dough into 8.8 oz (250 g) portions. Shape into squares and roll up, placing seam-side down on a baker’s couche. Proof for 1 hour in a cover rack at room temperature.
To bake, place into a preheated oven at 465°F (240°C) with the seam-side up. Bake with steam (if available) for 30 minutes. Remove from oven when golden brown 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.

Combine dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add water, eggs and shortening. Continue to mix for 4 minutes on your mixer’s first speed and then for an additional 10 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 while covered, for 30 minutes—punching down after 15 minutes. Next, sheet the dough using a rolling pin or machine to around 10 mm thickness. Using a doughnut cutter, cut out doughnuts, noting that you are aiming for a weight of 2 oz. (56 g) per doughnut.
Place into a doughnut fryer tray and proof for around 45 minutes. After taking it from the proofer, allow doughnuts to rest for 5 minutes prior frying.
Next, preheat your fryer to a temperature between 375°F (190°C) to 390°F (199°C). Place doughnuts slowly into a fryer and cook until golden brown on all sides. After frying garnish and finish 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 all ingredients (except cheese) and mix for 4 minutes on your mixer’s first speed and then for an additional 5 minutes on your mixer’s second speed, or until dough is almost fully developed. Add cheese at a slow speed and blend until combined and dough is fully developed. Take care to not overmix. Final dough temperature should be maintained at 78°F (26°C). Once mixed, let the dough rest covered for 30 minutes.
Next, scale dough into 11.5 oz (326 g) portions and shape into 7 x 7 in (17.75 x 17.75 cm) squares. At this time you may sprinkle dough with any desired toppings. Suggested toppings include additional cheese, sesame seeds, flour, garlic, onions and/or dried herbs.
Place dough into a covered rack and proof at room temperature for 3 hours. Before baking, dock dough with a wooden stick to create five equal segments.
To bake, place into a pre-heated 410°F (210°C) deck oven with 5-second steam for 15 minutes. Bake until breadsticks are golden and cheese is melted. 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.

Blend all ingredients a mixer until the dough is fully developed. Next, allow the dough to rest for 1 hour before dividing into 21.2 oz (600 g) portions. Next, place into banettons and retard, covered, overnight in a cooler.
The next day, remove from cooler and proof before baking. Then, in a deck oven with steam bake at 420°F (215°C) for around 35 minutes until bread is browned and a firm crust has developed.

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 dry ingredients in a spiral mixer and blend at a low speed for 1 minute. Add spring water and organic 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. Then divide into 1.8 oz (50 g) portions for round buns or 2.1 oz (60 g) portions for hot dog buns. Proof for 55 to 60 minutes.
Bake at 400°F (204°C) for 20 to 25 minutes until browned. Please note that out of the same dough, you can also make pan bread.

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.