Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Water
3.500
70
Total Weight: 8.600

Method

1. Add all ingredients into a spiral mixing bowl and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26°C.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 485g and mould into boule shape.
5. Place into retarder overnight for approximately 12 hours.
6. Pull out of the retarder and leave to recover for approximately 30 minutes.
7. Cut and flour as desired.
8. Bake for 240℃ for 30-35 minutes, with steam.

Yield

17 boules

Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Water
3.500
70
Total Weight: 8.600

Method

1. Add all ingredients into a spiral mixing bowl and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26°C.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 485g and mould into boule shape.
5. Place into retarder overnight for approximately 12 hours.
6. Pull out of the retarder and leave to recover for approximately 30 minutes.
7. Cut and flour as desired.
8. Bake for 240℃ for 30-35 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Bread, Speciality Bread