Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
0.400
4.00
Salt
0.200
2.00
Cold water
6.200
62.00
Total Weight: 16.800
Group : Group 2
Ingredient
KG
%
Cheddar Frozen Cubed
3.000
30.00
Chives
0.600
6.00
Total Weight: 3.600
  1. Add group 1 ingredients into a spiral mixer.
  2. Mix for 6 minutes on slow speed and 2 minutes on fast speed, until fully developed.
  3. Add group 2 ingredients and mix for 2 minutes on slow speed.
  4. Bulk for 45 minutes.
  5. Scale: large cob 920g, small cob or bloomer 470g, baguette 320g.
  6. Prove for 45 minutes at 28°C, 75% humidity.
  7. Bake at 230°C, with steam: large cob 30 minutes, small cob or bloomer 24 minutes, baguette 18 minutes.

Yield: 22 large cobs, 43 small cobs or bloomers, 63 baguettes

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Bread, Occasion Bread