Ingredients

Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
4.000
Total Weight: 9.565

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature, covered with plastic.
4. Scale at 485g and mould into boule shape.
5. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
6. Cut and flour as desired.
7. Bake: 240℃ for 25-30 minutes, with steam.

Yield

19 boules

Ingredients

Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
4.000
Total Weight: 9.565

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature, covered with plastic.
4. Scale at 485g and mould into boule shape.
5. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
6. Cut and flour as desired.
7. Bake: 240℃ for 25-30 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Bread, Speciality Bread