Ingredients
Group 1
Ingredient
KG
Weight (%)
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.000
50
Chopped dates
1.225
15.3
Walnuts
1.225
15.3
Total Weight: 14.650
Method
1. Add all ingredients (except dates and walnuts) into a spiral mixing bowl and mix for 2 minutes on slow and 5 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 470g and place into bread loaf tin.
4. Prove for 50-55 minutes.
5. Bake at 220℃ for 30 minutes.
Yield
31 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.000
50
Chopped dates
1.225
15.3
Walnuts
1.225
15.3
Total Weight: 14.650
Method
1. Add all ingredients (except dates and walnuts) into a spiral mixing bowl and mix for 2 minutes on slow and 5 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 470g and place into bread loaf tin.
4. Prove for 50-55 minutes.
5. Bake at 220℃ for 30 minutes.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.000
50
Chopped dates
1.225
15.3
Walnuts
1.225
15.3
Total Weight: 14.650
Method
1. Add all ingredients (except dates and walnuts) into a spiral mixing bowl and mix for 2 minutes on slow and 5 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 470g and place into bread loaf tin.
4. Prove for 50-55 minutes.
5. Bake at 220℃ for 30 minutes.
Yield
31 loaves
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bread flour
4.000
50
Country Oven Multiseed Bread Concentrate
4.000
50
Yeast
0.200
2.5
Water
4.000
50
Chopped dates
1.225
15.3
Walnuts
1.225
15.3
Total Weight: 14.650
Method
1. Add all ingredients (except dates and walnuts) into a spiral mixing bowl and mix for 2 minutes on slow and 5 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 470g and place into bread loaf tin.
4. Prove for 50-55 minutes.
5. Bake at 220℃ for 30 minutes.
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