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Apple, Sultana and Hazelnut Loaf (Using Artisan 7% Concentrate)

Ingredients

Group 1
Ingredient
KG
Strong Bakers Flour
5.000
Water (cold)
3.750
Artisan 7% Concentrate
0.350
Honey
0.250
Salt
0.100
Bakels Instant Active Dried Yeast
0.065
Total Weight: 9.515
Group 2
Ingredient
KG
Apple, Sultanas and Roasted Hazelnuts
1.500
Total Weight: 1.500

Method

1. Pre-heat oven to 220°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
temp. 26°C).
4. Add group 2 to developed dough and mix for a further 1 minute on speed 1.
5. Rest in oiled & covered container for 60 minutes.
6. Divide dough into 500g pieces and mould into Vienna shape.
7. Roll loaf in muesli mix (oats & roasted hazelnuts (50:50)) and place them on flat trays.
8. Dry prove for 45-60 minutes until fully proved.
9. Cut dough surface twice on a 45 degree angle.
10. Place dough in the oven and reduce the temperature to 190°C.
11. Bake for 25-30 minutes (vent after 15 minutes).
12. Glaze with Bakels RTU Glaze after baking.

Yield

22 Loaves scaled at 500g.

Ingredients

Group 1
Ingredient
KG
Strong Bakers Flour
5.000
Water (cold)
3.750
Artisan 7% Concentrate
0.350
Honey
0.250
Salt
0.100
Bakels Instant Active Dried Yeast
0.065
Total Weight: 9.515
Group 2
Ingredient
KG
Apple, Sultanas and Roasted Hazelnuts
1.500
Total Weight: 1.500

Method

1. Pre-heat oven to 220°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
temp. 26°C).
4. Add group 2 to developed dough and mix for a further 1 minute on speed 1.
5. Rest in oiled & covered container for 60 minutes.
6. Divide dough into 500g pieces and mould into Vienna shape.
7. Roll loaf in muesli mix (oats & roasted hazelnuts (50:50)) and place them on flat trays.
8. Dry prove for 45-60 minutes until fully proved.
9. Cut dough surface twice on a 45 degree angle.
10. Place dough in the oven and reduce the temperature to 190°C.
11. Bake for 25-30 minutes (vent after 15 minutes).
12. Glaze with Bakels RTU Glaze after baking.

Ingredients

Group 1
Ingredient
KG
Strong Bakers Flour
5.000
Water (cold)
3.750
Artisan 7% Concentrate
0.350
Honey
0.250
Salt
0.100
Bakels Instant Active Dried Yeast
0.065
Total Weight: 9.515
Group 2
Ingredient
KG
Apple, Sultanas and Roasted Hazelnuts
1.500
Total Weight: 1.500

Method

1. Pre-heat oven to 220°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
temp. 26°C).
4. Add group 2 to developed dough and mix for a further 1 minute on speed 1.
5. Rest in oiled & covered container for 60 minutes.
6. Divide dough into 500g pieces and mould into Vienna shape.
7. Roll loaf in muesli mix (oats & roasted hazelnuts (50:50)) and place them on flat trays.
8. Dry prove for 45-60 minutes until fully proved.
9. Cut dough surface twice on a 45 degree angle.
10. Place dough in the oven and reduce the temperature to 190°C.
11. Bake for 25-30 minutes (vent after 15 minutes).
12. Glaze with Bakels RTU Glaze after baking.

Yield

22 Loaves scaled at 500g.

Ingredients

Group 1
Ingredient
KG
Strong Bakers Flour
5.000
Water (cold)
3.750
Artisan 7% Concentrate
0.350
Honey
0.250
Salt
0.100
Bakels Instant Active Dried Yeast
0.065
Total Weight: 9.515
Group 2
Ingredient
KG
Apple, Sultanas and Roasted Hazelnuts
1.500
Total Weight: 1.500

Method

1. Pre-heat oven to 220°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 9 minutes on speed 3 until dough is fully developed (dough
temp. 26°C).
4. Add group 2 to developed dough and mix for a further 1 minute on speed 1.
5. Rest in oiled & covered container for 60 minutes.
6. Divide dough into 500g pieces and mould into Vienna shape.
7. Roll loaf in muesli mix (oats & roasted hazelnuts (50:50)) and place them on flat trays.
8. Dry prove for 45-60 minutes until fully proved.
9. Cut dough surface twice on a 45 degree angle.
10. Place dough in the oven and reduce the temperature to 190°C.
11. Bake for 25-30 minutes (vent after 15 minutes).
12. Glaze with Bakels RTU Glaze after baking.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fruit Loaf

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