Country Oven Artisan Bread Complete is a clean label improver to water and yeast are added.
Create signature breads by adding one or more of our sourdough powders – Fermdor RE, D, Germ or WM.
Cool and dry conditions
180 days
Powder
Wheat
Artisan Boule
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Place dough into oiled container and leave to bulk for 60 minutes.
5. Tip the dough onto floured table and scale into 485g boule shapes.
6. Dry prove for 25-30 minutes.
7. Cut as desired and bake (with steam) at 240℃ (464℉) for 30-35 minutes.
Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Dried Wheat Sourdough, Wheat Flour, Salt, Dried Glucose Syrup, Inactive Dry Yeast, Rapeseed Oil, Enzymes (Wheat), Flour Treatment Agent (E300 )
Explore the cost in use benefits at www.britishbakels.co.uk/artisanbakery
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Artisan Boule
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Place dough into oiled container and leave to bulk for 60 minutes.
5. Tip the dough onto floured table and scale into 485g boule shapes.
6. Dry prove for 25-30 minutes.
7. Cut as desired and bake (with steam) at 240℃ (464℉) for 30-35 minutes.
Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Dried Wheat Sourdough, Wheat Flour, Salt, Dried Glucose Syrup, Inactive Dry Yeast, Rapeseed Oil, Enzymes (Wheat), Flour Treatment Agent (E300 )
Explore the cost in use benefits at www.britishbakels.co.uk/artisanbakery
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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