One Dough, Five Breads
Bakels Multiseed Bread Concentrate is incredibly versatile. Using a single base dough, bakers can produce five different bread types by simply adjusting mixing, proving, shaping and baking parameters.
Group Bread
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.050
Water
1.000
Total Weight: 3.050
-
Mix all ingredients.
-
Mixing time: 2 mins slow, 6 mins fast
-
Scale at: 950 g pieces
-
Proofing time: approx. 1 hr – 1 hr 15 mins at 38°C
-
Baking time: approx. 35 mins at 240°C in a steamed deck oven
Group Bread
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.050
Water
1.000
Total Weight: 3.050
-
Mix all ingredients.
-
Mixing time: 2 mins slow, 6 mins fast
-
Scale at: 750 g and shape as a bloomer
-
Proofing time: 45–60 mins at 38°C
-
Baking time: 30–35 mins at 240°C in a steamed deck oven
Group Bread
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.050
Water
1.000
Total Weight: 3.050
-
Mix all ingredients.
-
Mixing time: 2 mins slow, 6 mins fast
-
Scale at: 150 g pieces
-
Proofing time: 45 mins to 1 hr at 38°C
-
Baking time: 15–20 mins at 240°C in a steamed deck oven
Group Bread
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.050
Water
1.000
Total Weight: 3.050
-
Mix all ingredients. (add an extra 10–15% water)
-
Mixing time: 2 mins slow, 8 mins fast
-
Bulk: 45 mins, then flatten the dough
-
Scale at: 150 g in rectangular shapes
-
Proofing time: dry proof for approx. 1 hr
-
Baking time: 15 mins at 240°C in a steamed deck oven
Group Bread
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.050
Water
1.000
Total Weight: 3.050
-
Mix all ingredients. (add an extra 10–15% water)
-
Mixing time: 2 mins slow, 8 mins fast
-
Bulk: 45 mins
-
Scale at: 120 g to 150 g
-
Dry proofing time: approx. 1 hr
-
Baking time:
-
15–20 mins at 230°C in a deck oven (no steam)
-
or 15 mins at 240°C in a steamed deck oven
-
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