Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Chilled water
3.500
70
Sweet potato cubes (2-3cm)
1.720
34.4
Chopped fresh rosemary
0.040
0.8
Total Weight: 10.360

Method

1. Add all ingredients into a spiral mixing bowl (except rosemary and sweet potato) and mix for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the rosemary and sweet potato and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes at room temperature, covered with plastic.
5. Scale at 485g and mould into boule shape, then cut a hole in the middle.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Bake at 220°C for 30-35 minutes, with steam.

Yield

21 tear and shares

Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Chilled water
3.500
70
Sweet potato cubes (2-3cm)
1.720
34.4
Chopped fresh rosemary
0.040
0.8
Total Weight: 10.360

Method

1. Add all ingredients into a spiral mixing bowl (except rosemary and sweet potato) and mix for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the rosemary and sweet potato and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes at room temperature, covered with plastic.
5. Scale at 485g and mould into boule shape, then cut a hole in the middle.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Bake at 220°C for 30-35 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Occasion Bread