Group 1
Ingredient
KG
Bakers Flour
2.000
Country Oven Artisan Concentrate
0.200
Bakels Instant Active Dried Yeast
0.030
Water (Variable)
1.500
Total Weight: 3.730
1. Place all ingredients in spiral mixer.
2. Thoroughly develop the dough.
3. Finished dough temperature 26-27°C.
4. Bulk ferment for 10 minutes.
5. Scale, re-shape then allow to rest for 10 minutes before final moulding.
6. Proof in couch or baskets at 35°C, 80% RH fully proofed.
7. Bake at 230°C with steam injection. Release the damper and drop temperature to 220°C after 5 minute baking.
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