Bakels
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VINE FRUIT & ROSEMARY SOUR DOUGH

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111e
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
1 FINO GRAIN BASE 0.500    25%
Water 0.500    25%
 
2 Flour 2.000    100%
BAKELS HENRYS SOURDOUGH NATURAL 1.800    90%
BAKELS INSTANT ACTIVE YEAST 0.080    4%
Rye Flour 0.300    15%
Rosemary 0.004    0.2%
Water (variable) 2.200    110%
 
3 Sultanas 1.000    50%
  Total Weight 8.384
Method:  1. No time dough.
2. Place Group 1 in a bowl and soak for a minimum of 10 minutes.
3. Add Group 2 and mix dough until cleared.
4. Add Group 3 and mix on slow speed until fruit is combined.
5. Allow a bench time of 5-10 minutes.
6. Scale and mould as desired.
7. Prove and bake at 220°C for approximately 20-25 minutes.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  16.5 Loaves, Cobbs or Viennas scaled at 500 g.