Group 1
Ingredient
KG
%
Flour
2.500
100.00
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100.00
BAKELS PIZZA SAUCE MIX
0.250
10.00
Olive Oil
0.250
10.00
Water
2.750
110.00
BAKELS INSTANT ACTIVE YEAST
0.080
3.20
Total Weight: 8.330
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.
Using bakers percentages - Percentages on white flour weight
This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.
If using compressed yeast use 250g in above recipe.
