Ingredients

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

Method

1. Mix all ingredients (except rosemary and sweet potato) 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. The finished dough temperature should be between 24-26°C.
4. Bulk 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: 60 minutes at room temperature, place on rack and cover with rack cover.
7. Bake: 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
Fresh yeast
0.100
Chilled water
3.500
Sweet potato cubes (2-3cm)
1.720
Chopped fresh rosemary
0.040
Total Weight: 10.360

Method

1. Mix all ingredients (except rosemary and sweet potato) 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. The finished dough temperature should be between 24-26°C.
4. Bulk 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: 60 minutes at room temperature, place on rack and cover with rack cover.
7. Bake: 220°C for 30-35 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Occasion Bread