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EUROPEAN PIZZA BREAD

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111f
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 2.500    100%
  BAKELS HENRYS SOURDOUGH NATURAL 2.500    100%
  BAKELS PIZZA SAUCE MIX 0.250    10%
  Olive Oil 0.250    10%
  BAKELS INSTANT ACTIVE YEAST 0.080    3.2%
  Water 2.750    110%

  Total Weight 8.330
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.
4. Give dough a bench time of 5 minutes.
5. Divide, mould and leave for a further 4 minutes.
6. Prove approximately 45-50 minutes.
7. Bake at 200C for approximately 25-30 minutes.

8. PIZZA BREAD
9. Scale at 400g, pin out into oblong shape.
10. Proof 3/4 of an hour.
11. Baste carefully with tomato paste and fresh crushed garlic sauce.
12. On top of the tomato paste place grated cheese and diced bacon (or toppings of your choice).
13. Bake at 200C for approximately 25-30 minutes.
14. Remove from tray and cool.

15. PIZZA ROLL
16. Scale at 75g and prove and bake normally.
17. Use for filled roll or sell unfilled.
Notes:  If using compressed yeast, use 250g 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.
Yield:  Pizza Bread 20 @ 400g