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POTATO SOUR BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111h

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
	Flour	3.000
	BAKELS HENRYS SOURDOUGH NATURAL	2.000
	FINO PIE MASH	0.500
	Olive Oil	0.250
	Water	3.100
	BAKELS INSTANT ACTIVE YEAST	0.080

	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 200°C (395°F) 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 190°C (375°F) for 20-30 minutes.
14. BREAD STICKS (PARISIAN)
15. Scale at 550g.
16. Bake at 220°C (395°F) 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:

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