POTATO SOUR BREAD
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Bread & Rolls - Specialty - Sourdough |
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| Recipe No: R111h | ||||||||||||||||||||||||||||||||||||
| USING BAKELS HENRYS SOURDOUGH | ||||||||||||||||||||||||||||||||||||
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| 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 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 for 20-30 minutes. 14. BREAD STICKS (PARISIAN) 15. Scale at 550g. 16. Bake at 220°C 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. |
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| Notes: | If using compressed yeast, use 250g in above recipe. | |||||||||||||||||||||||||||||||||||
| Using bakers percentages - Percentages on white flour weight | ||||||||||||||||||||||||||||||||||||
| Yield: | Approximately 17 units | |||||||||||||||||||||||||||||||||||