Group 1
Ingredient
KG
Bakers Flour
2.000
Country Oven Artisan Concentrate
0.200
Bakels Instant Active Dried Yeast
0.030
Olive Oil
0.040
Water (Variable)
1.800
Total Weight: 4.070
1. Place all dry ingredients and stage 1 water in spiral mixer, develop the dough.
2. Incorporate stage 2 water until final dough is developed.
3. Finished dough temperature 26-27°C.
4. Bulk ferment for 60 minutes. Repeat the folding and resting process until dough has enough strength.
5. Place dough on floured surface then allow to rest for 5 minutes. Cut the dough into desired shape and sizes.
6. Proof at 35°C, 80% RH for approximately 25 minutes until fully proofed.
7. Bake at 250°C with steam injection. Release the damper and drop temperature to 230°C after 5 minute baking.
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