Ingredients
Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.087
Yeast
0.125
Chilled water
3.000
Total Weight: 8.562
Method
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Tip the dough onto floured table and scale into 485g boule shape.
5. Place into prover for 45-60 minutes.
6. Cut as desired and bake (with steam) at 230℃ (446℉) for 30-35 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.087
Yeast
0.125
Chilled water
3.000
Total Weight: 8.562
Method
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Tip the dough onto floured table and scale into 485g boule shape.
5. Place into prover for 45-60 minutes.
6. Cut as desired and bake (with steam) at 230℃ (446℉) for 30-35 minutes.
Ingredients
Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.087
Yeast
0.125
Chilled water
3.000
Total Weight: 8.562
Method
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Tip the dough onto floured table and scale into 485g boule shape.
5. Place into prover for 45-60 minutes.
6. Cut as desired and bake (with steam) at 230℃ (446℉) for 30-35 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.087
Yeast
0.125
Chilled water
3.000
Total Weight: 8.562
Method
1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Tip the dough onto floured table and scale into 485g boule shape.
5. Place into prover for 45-60 minutes.
6. Cut as desired and bake (with steam) at 230℃ (446℉) for 30-35 minutes.
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Country Oven Artisan Bread 7% Concentrate
Bread, Roll & Morning Goods, Speciality Bread Mixes
7% Concentrate for the production of top quality Artisan bread, with just one hour bulk fermentation required.
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