Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread flour
5.000
50
Country Oven Mediterranean Bread Concentrate
5.000
50
Yeast
0.300
3
Water
7.500
75
Total Weight: 17.800

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 320g and mould into boule or baguette shapes.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour as desired.
7. Bake at 230℃ for 12 minutes, with steam.

Yield

55 boules/baguettes

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread flour
5.000
50
Country Oven Mediterranean Bread Concentrate
5.000
50
Yeast
0.300
3
Water
7.500
75
Total Weight: 17.800

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 320g and mould into boule or baguette shapes.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour 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