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ARTISAN BREAD

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Bread & Rolls - Artisan - Rustic long Fermentation breads
Recipe No:  R188a
USING ARTISAN 7% CONCENTRATE
Group  Ingredient KG
  Flour (High Protein) 5.000    100%
  Salt 0.100    2%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.2%
  ARTISAN 7% CONCENTRATE 0.350    7%
  Water (cold) 3.750    75%

  Total Weight 9.260
Method:  1. Place all ingredients in spiral mixer.
2. Use cold water, approx. 5C.
3. Mix for 7 minutes on slow, then 10 minutes on fast, until dough is fully developed.
4. Final dough temperature 25C.
5. Rest in oiled container for 60 minutes (cover container with lid or plastic).
6. Divide into 450g dough pieces and mould gently like a baguette.
7. Place dough pieces on trays.
8. Dry proof for 45-50 minutes until dough is fully proofed.
9. Cover rack with plastic to avoid drying of dough skin.
10. Using a sieve, dust with rye flour and cut 3 times.
11. Preheat oven to 245C.top /220C.bottom.
12. Once dough is placed into the oven, reduce temperature to 220C.top / 200C.bottom.
13. Use ample of steam.
14. Bake for 35 minutes.
15. Open vent after 15 minutes.
16. Product should have a crusty golden brown crust.
Notes:  Using bakers percentages - Percentages on white flour weight
  If using Compressed Yeast, use 200g in above recipe.