Its Tiger time - Try new Bakels Tiger Paste for superb tiger pattern, flavour and crunch
Group 1
Ingredient
KG
Fermdor Pane Sano 50% concentrate
1.250
Bakers Strong Flour
1.250
Bakels Instant Active Yeast
0.035
Water
1.650
Total Weight: 4.185

MIXING
Place all ingredients in a spiral mixer.
Mix for 6 minutes on 1st speed, then 7-9 minutes on high speed until dough has fully developed.
Finished dough temperature should be 26˚C

METHOD
Bulk fermentation for 60 minutes at room temperature in oiled container (cover the container with lid or plastic).
Scale at 550g, mould slightly and place in a well floured round or oblong proving baskets.
Dry prove for 45-55 minutes on a covered rack.
Pre-heat oven to 230˚C.
Tip bread on baking trays and place bread in oven (steam), reduce the oven temperature to 210˚C, continue baking for approx 30-35 minutes.
Open the damper/vent after 15 minutes.