10% Sourdough Make up recipe and flavour combinations

Bulk Ferment

Ingredients: Amount (kg)

Flour 10.000 3951-51 Sourdough 10% Concentrate 15kg 1.000 Bakels Instant Active Dried Yeast 0.100 Water 7.500 Total 18.600

1. Aim for finish dough temperature of 28°C

2. Place all ingredients in mixing bowl

3. Mix for 6 minutes at slow speed, and 6 minutes at fast speed (or until fully developed)

4. Transfer dough into bin/ container that has been lightly sprayed with Sprink

5. Pre-shape the dough and bulk ferment for 60 minutes

6. Tip dough onto a floured bench

7. Scale accordingly for products

a. Country Loaf: 800g

b. Baguette:

i. Large: 3.500kg head (10 x 350g)

ii. Petite: 2.400kg head (12x 200g)

c. Pockets: 2.000kg head (20x100g)

8. Shape and mould (see next paragraph for best practice)

9. Dry proof for 90 minutes

10. Prepare the loaves for baking (see next paragraph for best practice)

11. Bake in hot oven set at 240°C with lots of steam. Reduce the heat to 220°C and bake for:

- Country Loaf: 45-50 minutes

- Baguette:

o Large: 25-30 minutes

o Petite: 25-30 minutes

- Pockets: 25-30 minutes

Vent for the last 20-30 minutes to get a good crust.

12. Enjoy!

Overnight Retard Method:

Ingredients: Amount (kg)

Flour 10.000 3951-51 Sourdough 10% Concentrate 15kg 1.000 Bakels Instant Active Dried Yeast 0.050 Water 7.500 Total 18.550

1. Aim for finish dough temperature of 26°C

2. Place all ingredients in mixing bowl

3. Mix for 6 minutes at slow speed, and 6 minutes at fast speed (or until fully developed)

4. Transfer dough into bin/ container that has been lightly sprayed with Sprink

5. Pre-shape the dough and bulk ferment for 60 minutes

6. Tip dough onto a floured bench

7. Scale accordingly for products

a. Country Loaf: 800g

b. Baguette:

i. Large: 3.500kg head (10 x 350g)

ii. Petite: 2.400kg head (12 x 200g)

c. Pockets: 2.000kg head (20x100g)

8. Shape and mould (see next paragraph for best practice)

9. Place into chiller overnight to retard for 12-15 hours

10. Prepare the loaves for baking (see next paragraph for best practice) – score with lame or sharp knife

11. Bake in hot oven set at 240°C with lots of steam. Reduce the heat to 220°C and bake for:

- Country Loaf: 45-50 minutes

- Baguette:

o Large: 25-30 minutes

o Petite: 25-30 minutes

- Pockets: 25-30 minutes

Vent for the last 20-30 minutes to get a good crust.

12. Enjoy!

Preparation of dough:

Country Loaf

1. Pre-shape dough into a loose round

2a) Round Loaf:

2. Flip the relaxed pre-shape over

3. Fold the outer edges into the middle in a circular pattern

4. Flip it seam-side down

5. Cup your hands or use scraper to pull the dough towards you, rotating it against the counter

2b) Oval Loaf:

2. Gently stretch the dough into a short rectangle 3. Fold the bottom up and the sides inward like a letter 4. Roll the top edge down into a tight log

6. Pinch the edges and the seams

7. Place dough into a well-floured basket, seams facing up

Hot Tip: A good mould will give good structure and volume

Baguette/ Pockets

1. Use appropriate plate for cutting of baguette and pockets

2. Flour the D20

3. Gently spread the dough in the D20 unit

4. Lightly flour the surface of the dough

5. Close the lid and continue with cutting procedure for D20

6. Place baguette/ pockets onto tray

Preparation of dough for bake:

Country Loaf

1. Gently tip onto baking tray lined with baking paper- seams must be facing down

2. Score with a sharp knife

Flavour variations / Inclusions

On slow speed, gently back mix inclusions until ingredients are evenly dispersed through the dough. Be careful not to overmix.

Jalapeno & Cheese

Jalapeno 7.00%

Parmesan 3.50%

Bakers Cheese 3.50%

Walnut, Date & Fig

Walnut (Chopped) 2.50%

Chopped Dates 7.00%

Fig 7.00%

Chocolate Citrus

Chocolate Chips (frozen) 5.00%

Citrus Peel 7.00%

Olive & Rye

Olive 7.00%

Rye Meal 7.00%

Rolled Oats (optional) 2.00%

Onion, Pesto & Sundried Tomato

Red Onion (chopped) 3.50%

Sundried Tomatoes (drained) 5.00%

Grain

3915-51 Fino Grain Base 15kg (pre soaked) 15.00%

Chocolate Hazelnut

Chocolate Chips (Frozen) 10.00%

Hazelnuts (chopped) 5.00%

Cheese and Black Pepper

Bakers Cheese  6.00%

Parmesan Cheese 4.00%

Black Pepper (Coarse ground) 0.20%

Cranberry & Walnut

Cranberry (Dried)  5.00%

Walnuts (chopped) 5.00%