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ARTISAN BREAD

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Bread & Rolls - Artisan - Rustic long Fermentation breads
Recipe No:  R188a
USING ARTISAN 7% CONCENTRATE
Group  Ingredient KG
  Flour (High Protein) 5.000    100%
  Salt 0.100    2%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.2%
  ARTISAN 7% CONCENTRATE 0.350    7%
  Water (cold) 3.750    75%
  Total Weight 9.260
Method:  1. Place all ingredients in spiral mixer.
2. Use cold water, approx. 5°C.
3. Mix for 7 minutes on slow, then 10 minutes on fast, until dough is fully developed.
4. Final dough temperature 25°C.
5. Rest in oiled container for 60 minutes (cover container with lid or plastic).
6. Divide into 450g dough pieces and mould gently like a baguette.
7. Place dough pieces on trays.
8. Dry proof for 45-50 minutes until dough is fully proofed.
9. Cover rack with plastic to avoid drying of dough skin.
10. Using a sieve, dust with rye flour and cut 3 times.
11. Preheat oven to 245°C.top /220°C.bottom.
12. Once dough is placed into the oven, reduce temperature to 220°C.top / 200°C.bottom.
13. Use ample of steam.
14. Bake for 35 minutes.
15. Open vent after 15 minutes.
16. Product should have a crusty golden brown crust.
Notes:  Using bakers percentages - Percentages on white flour weight
  If using Compressed Yeast, use 200g in above recipe.