Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.5
FINO PIE MASH
0.500
17
Olive Oil
0.250
8.3
Water
3.100
103
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Total Weight: 8.930

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 is developed. Give dough a bench time of 5 minutes. Divide and mould then leave for a further 4 minutes. See below for suggested ideas. Prove approximately 45-60 minutes. Bake at 200¡C for approximately 25-30 minutes. FOCCACIA SHEET Scale at 2.5kg. Pin out and baste with Olive Oil. Sprinkle with rock salt and mixed herbs. Bake at 190¡C for 20-30 minutes. BREAD STICKS (PARISIAN) Scale at 550g. Bake at 220¡C for approximately 18-20 minutes. BAGUETTE Scale at 450g. Steam for 30 seconds at beginning of bake and open vent the last 8 minutes of baking.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.000
100
BAKELS HENRYS SOURDOUGH NATURAL
2.000
66.5
FINO PIE MASH
0.500
17
Olive Oil
0.250
8.3
Water
3.100
103
BAKELS INSTANT ACTIVE YEAST
0.080
2.7
Total Weight: 8.930

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 is developed. Give dough a bench time of 5 minutes. Divide and mould then leave for a further 4 minutes. See below for suggested ideas. Prove approximately 45-60 minutes. Bake at 200¡C for approximately 25-30 minutes. FOCCACIA SHEET Scale at 2.5kg. Pin out and baste with Olive Oil. Sprinkle with rock salt and mixed herbs. Bake at 190¡C for 20-30 minutes. BREAD STICKS (PARISIAN) Scale at 550g. Bake at 220¡C for approximately 18-20 minutes. BAGUETTE Scale at 450g. Steam for 30 seconds at beginning of bake and open vent the last 8 minutes of baking.

Additional Information

Using bakers percentages - Percentages on white flour weight