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POTATO SOUR BREAD

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111h
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 3.000    100%
  BAKELS HENRYS SOURDOUGH NATURAL 2.000    66.5%
  FINO PIE MASH 0.500    17%
  Olive Oil 0.250    8.3%
  BAKELS INSTANT ACTIVE YEAST 0.080    2.7%
  Water 3.100    103%

  Total Weight 8.930
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 is developed.
4. Give dough a bench time of 5 minutes.
5. Divide and mould then leave for a further 4 minutes.
6. See below for suggested ideas.
7. Prove approximately 45-60 minutes.
8. Bake at 200C for approximately 25-30 minutes.

9. FOCCACIA SHEET
10. Scale at 2.5kg.
11. Pin out and baste with Olive Oil.
12. Sprinkle with rock salt and mixed herbs.
13. Bake at 190C for 20-30 minutes.

14. BREAD STICKS (PARISIAN)
15. Scale at 550g.
16. Bake at 220C for approximately 18-20 minutes.

17. BAGUETTE
18. Scale at 450g.
19. Steam for 30 seconds at beginning of bake and open vent the last 8 minutes of baking.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  Approximately 17 units