Ingredients

Group 1
Ingredient
KG
Bread flour
5.000
Country Oven Mediterranean Bread Concentrate
5.000
Yeast
0.300
Water
7.500
Total Weight: 17.800

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and fast speed for 7 minutes.
3. Leave to bulk in an oiled container.
4. Scale at 320g and mould into boule or baguette shapes.
5. Dry prove for 45 minutes.
6. Cut as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Yield

55 boules/baguettes

Ingredients

Group 1
Ingredient
KG
Bread flour
5.000
Country Oven Mediterranean Bread Concentrate
5.000
Yeast
0.300
Water
7.500
Total Weight: 17.800

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 5 minutes and fast speed for 7 minutes.
3. Leave to bulk in an oiled container.
4. Scale at 320g and mould into boule or baguette shapes.
5. Dry prove for 45 minutes.
6. Cut as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Multiseed, Occasion Bread