Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Yeast
0.125
Salt
0.090
Water
4.000
Total Weight: 9.565

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature, covered with plastic.
4. Scale at 485g and mould into boule shape.
5. Place into retarder overnight for approximately 12 hours.
5. Pull out of the retarder and leave to recover for approximately 30 minutes.
6. Cut and flour as desired.
7. Bake: 240℃ for 30-35 minutes, with steam.

Yield

17 boules

Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Yeast
0.125
Salt
0.090
Water
4.000
Total Weight: 9.565

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature, covered with plastic.
4. Scale at 485g and mould into boule shape.
5. Place into retarder overnight for approximately 12 hours.
5. Pull out of the retarder and leave to recover for approximately 30 minutes.
6. Cut and flour as desired.
7. Bake: 240℃ for 30-35 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Bread, Speciality Bread