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Zurich Bread (Batard) - Bakels Artisan Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r05
USING ARTISAN COMPLETE
Group  Ingredient KG
  Artisan Bread Complete 5.000
  Water 3.500
  Yeast 0.100

  Total Weight 8.600
Method:  1. Place all ingredients into a spiral mixer (see recipe above / calculate dough temperature).
2. Mixing time approx. 7 min slow / 9 min fast (Dough Temp. 26C / 790F), until dough is fully developed.
3. Rest in oiled container for at least 60 min (cover container with lid or plastic).
4. Divide into 500g, mould into Vienna shape, dip it into poppy / sesame seed mix (50% / 50%) and place them on setter or flat trays.
5. Dry Prove (cover Zurich bread with plastic) approx. 45-60 min until dough is fully proved (Indentation Test).
6. Cut 3 times on a 45 degree angle.
7. Pre-heat oven 230C / 4460F (steam), once bread is placed into the oven, reduce temperature to 200C / 3920F and bake for approx. 45-50 min (open damper / vent after 25 min).
Yield:  17 Zurich breads scaled at 500g