Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
BAKELS PIZZA SAUCE MIX
0.250
10
Olive Oil
0.250
10
Water
2.750
110
BAKELS INSTANT ACTIVE YEAST
0.080
3.2
Total Weight: 8.330

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Scrape down and mix for a further 8 minutes or until dough developed. Give dough a bench time of 5 minutes. Divide mould and leave for a further 4 minutes. Prove approximately 45-50 minutes. Bake at 200¡C for approximately 25-30 minutes. PIZZA BREAD Scale at 400g pin out into oblong shape. Proof 3/4 of an hour. Baste carefully with tomato paste and fresh crushed garlic sauce. On top of the tomato paste place grated cheese and diced bacon (or toppings of your choice). Bake at 200¡C for approximately 25-30 minutes. Remove from tray and cool. PIZZA ROLL Scale at 75g and prove and bake normally. Use for filled roll or sell unfilled.

Additional Information

This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
BAKELS PIZZA SAUCE MIX
0.250
10
Olive Oil
0.250
10
Water
2.750
110
BAKELS INSTANT ACTIVE YEAST
0.080
3.2
Total Weight: 8.330

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Scrape down and mix for a further 8 minutes or until dough developed. Give dough a bench time of 5 minutes. Divide mould and leave for a further 4 minutes. Prove approximately 45-50 minutes. Bake at 200¡C for approximately 25-30 minutes. PIZZA BREAD Scale at 400g pin out into oblong shape. Proof 3/4 of an hour. Baste carefully with tomato paste and fresh crushed garlic sauce. On top of the tomato paste place grated cheese and diced bacon (or toppings of your choice). Bake at 200¡C for approximately 25-30 minutes. Remove from tray and cool. PIZZA ROLL Scale at 75g and prove and bake normally. Use for filled roll or sell unfilled.

Additional Information

This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.