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REWANA BREAD (MAORI BREAD)

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111g
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 2.500    100%
  BAKELS HENRYS SOURDOUGH NATURAL 2.500    100%
  Treacle 0.100    2%
  BAKELS PIE MASH 0.100    2%
  Bakels Instant Active Yeast 0.075    3%
  Water 2.600    104%

  Total Weight 7.875
Method:  1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Scrape down and mix for a further 8 minutes or until dough developed (with this recipe the dough is quite tight to achieve the desired texture).
4. Give dough a bench time of 5 minutes.
5. Remould into Vienna shape and place two scaled dough pieces into a deep round tin.
6. Proof approximately 45 minutes.
7. Bake at 220C for approximately 25-30 minutes.
Notes:  If using Compressed Yeast, use 225 g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.