Ingredients

Group 1
Ingredient
KG
White flour
1.000
Red pepper (chopped)
0.400
Fermdor Rustic
0.050
Fresh yeast
0.030
Salt
0.020
Parsley (chopped)
0.010
Water
0.600
Olive oil
0.070
Total Weight: 2.180

Method

1. Mix all ingredients (except olive oil, red pepper and parsley) for 6 minutes slow and 2-3 minutes fast speed, until fully developed.
2. Add the olive oil, red pepper and parsley and mix for 1 minute slow speed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into long shape and place onto rye flour-dusted baking trays.
6. Prove for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake at 230°C, falling to 200°C for 45-50 minutes, with steam.
8. Pull out damper after 25 minutes.

Yield

4 loaves

Product Used

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Red pepper (chopped)
0.400
Fermdor Rustic
0.050
Fresh yeast
0.030
Salt
0.020
Parsley (chopped)
0.010
Water
0.600
Olive oil
0.070
Total Weight: 2.180

Method

1. Mix all ingredients (except olive oil, red pepper and parsley) for 6 minutes slow and 2-3 minutes fast speed, until fully developed.
2. Add the olive oil, red pepper and parsley and mix for 1 minute slow speed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into long shape and place onto rye flour-dusted baking trays.
6. Prove for 45 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake at 230°C, falling to 200°C for 45-50 minutes, with steam.
8. Pull out damper after 25 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery