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Double Split Loaf - Bakels Artisan Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r06
USING ARTISAN COMPLETE
Group  Ingredient KG
  Artisan Bread Complete 5.000
  Water 3.500
  Yeast 0.100

  Total Weight 8.600
Method:  Place all ingredients into a spiral mixer (see recipe / calculate dough temperature)Mixing time approx. 7 min slow / 9 min fast (Dough Temp. 26C / 790F), until dough is fully developedRest in oiled container for at least 60 min (cover container with lid or plastic)Divide into 250g, mould first round and shape dough piece into a teardrop shape,1. Option: Spray dough piece with water, dip it into 4-grain mix2. Option: Leave it plainPut two dough pieces together and place them on setters or flat traysDry Prove (cover Double Split Loaf with plastic) approx. 45-60 min until dough is fully proved (Indentation Test)Cut once on each piece at a 45 degree angle if first option has been chosen. Dust dough surface slightly with rye flour and cut at a 45 angle if second option has been chosenPre-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 loaves scaled at 500g (2 x 250g dough piece)