Dry prove for 120 minutes.
Tip dough out onto a setter cut.
Bake at 230°C with steam, for 35-40 minutes.
Once cool, cut 4 slices to bottom crust depth and 4 slices in the opposite direction.
Yield: 51 Boules
Bread, Roll & Morning Goods, Speciality Bread Mixes
7% Concentrate for the production of top quality Artisan bread. Source of protein and folate.
View productBread, Roll & Morning Goods, Speciality Bread Mixes
Containing ancient grains; quinoa and chia seeds, along with sunflower and linseeds, the 50/50 concentrate is a wholesome source of ...
View productBread, Roll & Morning Goods, Speciality Bread Mixes
50/50 concentrate for the production of delicious seeded artisan bread and rolls. High in fibre and a source of protein ...
View productGranville Way, Bicester, Oxon, OX26 4JT, United Kingdom