Search:		Search
Location:
Language
Selection:	Recipes Products Both

VINE FRUIT & ROSEMARY SOUR DOUGH

Recipes Home | Back

Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111e

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
1	FINO GRAIN BASE	0.500

	Water	0.500

2	Flour	2.000

	BAKELS HENRYS SOURDOUGH NATURAL	1.800
	BAKELS INSTANT ACTIVE YEAST	0.060
	Rye Flour	0.300
	Rosemary	0.004

3	Sultanas	1.000

	Total Weight	6.164

Method:

1. No time dough.
2. Place Group 1 in a bowl and soak for a minimum of 10 minutes.
3. Add Group 2 and mix dough until cleared.
4. Add Group 3 and mix on slow speed until fruit is combined.
5. Allow a bench time of 5-10 minutes.
6. Scale and mould as desired.
7. Prove and bake at 220°c (428°F) for approximately 20-25 minutes.

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 200g (8oz) in above recipe.