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Ring Bread - Bakels Artisan Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r08
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 mixerMixing 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 500g, mould dough piece long (like a baguette), flatten one end, join both ends together and place them on setter or flat traysDry Prove (cover Ring Bread with plastic) approx. 45-60 min until dough is fully proved (Indentation Test)Dust dough surface slightly with rye flour and cut 4 times around the loafPre-heat oven 230C / 4460F (steam), once bread is placed into the oven, reduce temperature to 200C / 3920F and bake for approx. 40-45 min (open damper / vent after 25 min)
Yield:  17 loaves scaled at 500g