Artisan Boule. Complete recipe KG % BAKELS ARTISAN BREAD COMPLETE % Yeast % Chilled water % TOTAL 8.600
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1 Artisan Bread
2 Artisan Boule BAKELS ARTISAN BREAD COMPLETE % Yeast % Chilled water % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % TOTAL mins slow speed, 10 mins fast speed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 485g boule shapes. Dry prove for mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for mins.
3 Artisan Mixed Olive Flute BAKELS ARTISAN BREAD COMPLETE % Yeast % Chilled water % Mixed olives % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % Mixed olives % TOTAL mins slow speed, 10 mins fast speed. Add mixed olives on slow speed for 1 min or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 350g baguette shapes. Dry prove for mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for mins.
4 Artisan Boule (overnight retarded) BAKELS ARTISAN % BREAD COMPLETE Yeast % Chilled water % TOTAL mins slow speed, 10 mins fast speed. BAKELS ARTISAN % CONCENTRATE (7%) Salt % Yeast % TOTAL Place into oiled container and leave to bulk for 120 mins. Tip dough onto floured table and scale into 485g boule shapes. Place into retarder for 18 hours. Remove from the retarder, cut as desired and place into oven. Bake (with steam) at 240 o C (464 o F) for mins.
5 Sprouted Soft Grain Bloomer 10 mins slow speed, 10 mins fast speed. Add BAKELS SPROUTED SOFT GRAIN on slow speed for 2 mins or until fully dispersed. BAKELS ARTISAN % BREAD COMPLETE BAKELS ARTISAN % Yeast % CONCENTRATE (7%) Chilled water % Salt % BAKELS SPROUTED % Yeast % SOFT GRAIN TOTAL BAKELS SPROUTED % SOFT GRAIN TOTAL Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 485g bloomer shapes. Dry prove for mins. Bake (with steam) at 240 o C (464 o F) for mins.
6 Cranberry & Stilton Boule BAKELS ARTISAN % BREAD COMPLETE Yeast % Chilled water % Cranberries % Stilton % TOTAL BAKELS ARTISAN % CONCENTRATE (7%) Salt % Yeast % Cranberries % Stilton % TOTAL mins slow speed, 10 mins fast speed. Add cranberries and stilton on slow speed for 1 min or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 200g round shapes. Dry prove for mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for mins.
7 Artisan Vienna Rolls (straight process) BAKELS ARTISAN BREAD COMPLETE % Yeast % Water % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % Water % TOTAL mins slow speed, 6 mins fast speed. Tip dough onto floured table and scale into 100g vienna roll shapes. Place onto stick tray. Place into prover for mins. Cut as desired and bake (with steam) at 230 o C (446 o F) for mins.
8 Artisan Boule (straight process) BAKELS ARTISAN BREAD COMPLETE % Yeast % Water % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % Water % TOTAL mins slow speed, 6 mins fast speed. Tip dough onto floured table and scale into 485g boule shapes. Place into prover for mins. Cut as desired and bake (with steam) at 230 o C (446 o F) for mins.
9 Mixed Olive Fougasse BAKELS ARTISAN % BREAD COMPLETE Yeast % Chilled water % Mixed olives % TOTAL BAKELS ARTISAN % CONCENTRATE (7%) Salt % Yeast % Mixed olives % TOTAL mins slow speed, 10 mins fast speed. Add mixed olives on slow speed for 1 min or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 300g tear drop shape. Leave to rest for 10 mins. Pin out to a 2cm thickness, tear drop shape and cut as per the picture. Place into the prover for 30 mins. Bake (with steam) at 240 o C (464 o F) for mins.
10 Cheese & Tomato Artisan Muffins BAKELS ARTISAN BREAD COMPLETE % Yeast % Water % Sun-dried tomato % Grated mature cheddar cheese % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % Sun-dried tomato % Grated mature cheddar cheese % TOTAL mins slow speed, 10 mins fast speed. Add cheese and tomato for 1 min on slow speed or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto olive oiled table table and chop into small marble sized pieces approximately 1-2cm wide and fill each tulip muffin case 3/4 full. Place into prover for mins. Sprinkle grated cheese on top with chopped cherry tomato onto each muffin. Bake (with steam) at 220 o C (428 o F) for mins.
11 Rosemary & Rock Salt Focaccia BAKELS ARTISAN BREAD COMPLETE % Yeast % Chilled Water % Chopped fresh rosemary % TOTAL BAKELS ARTISAN % CONCENTRATE (7%) Salt % Yeast % Chopped fresh rosemary % TOTAL mins slow speed, 10 mins fast speed. Add chopped rosemary for 1 min on slow speed or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 250g boule shape. Leave to rest for 10 mins. Pat out each side on oiled table. Place in 7" round foil tin. Place into prover for mins. Drizzle olive oil over dough, dock the top with fingers. Drizzle the top with rock salt and rosemary. Bake (with steam) at 230 o C (446 o F) for mins.
12 Rosemary & Sweet Potato Tear & Share BAKELS ARTISAN BREAD COMPLETE % Yeast % Water % Chopped fresh rosemary % Sweet potato cubes (2-3cm) % TOTAL BAKELS ARTISAN CONCENTRATE (7%) % Salt % Yeast % Chopped fresh rosemary % Sweet potato cubes (2-3cm) % TOTAL mins slow speed, 10 mins fast speed. Add rosemary and sweet potato for 1 min on slow speed or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 485g boule shape and cut a hole in the middle. Dry prove for mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for mins.
13 Mixed Olive Artisan Bread Sticks BAKELS ARTISAN % BREAD COMPLETE Yeast % Chilled water % Mixed olives % TOTAL BAKELS ARTISAN % CONCENTRATE (7%) Salt % Yeast % Mixed olives % TOTAL mins slow speed, 10 mins fast speed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and pin out into large rectangular shape, approximately 2cm thick. Using a pizza cutter, cut into 3cm wide strips and twist each as desired. Dry prove for mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for mins.
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15 Sour Dough Powders We believe bread flavours are a key characteristic for customers, which influences their buying behaviour. Bakels have developed a wide range of sour dough powders, inspired by flavours from around Europe, which bakers can add to any bread, to enhance its flavour profile. Our diverse range of sour dough powders are ready to use and can be applied to any bakery process. Fermdor WM Dry wheat sour dough - Acidity Level TTA = 65 Mild, well-balanced acidity profile, wheat based Dark Bread 2-8% White Bread 1-2% Contains: Wheat flour, malt flour kg bag Malt Colour Sweetness Acid Taste Intensity Flavour Web Nut Smell Intensity Cereal Flavour Toast Flavour Fermentation Aroma Fermdor Germ Taste Intensity Malt Dry wheat - Rye sour dough with wheat germ - Acidity Level TTA = 100 Malty, savoury, distinct acidity and nutty Colour Flavour wheat germ fragrance Web Dark Bread 2-6% White Bread 1-2% Sweetness Contains: Wheat flour, wheat germ, rye flour, malt flour Acid kg bag Nut Smell Intensity Cereal Flavour Toast Flavour Fermentation Aroma Fermdor D Dry spelt sour dough - Acidity Level TTA = 45 Trend setting spelt-only sour dough Dark Bread 2-6% White Bread 1-2% Contains: Wholemeal spelt flour, barley malt kg bag Colour Sweetness Malt Acid Taste Intensity Flavour Web Nut Smell Intensity Cereal Flavour Toast Flavour Fermentation Aroma Fermdor RE Dry rye sour dough - Acidity Level TTA = 48 Typical rye flavour with well balanced acidity Dark Bread 2-6% White Bread 1-2% Contains: Rye flour kg bag Colour Sweetness Taste Intensity Malt Acid Flavour Web Nut Smell Intensity Cereal Flavour Toast Flavour Fermentation Aroma Fermdor Buckwheat + Fermdor Buckwheat + contains a fruit seed which, due to its unique properties, means it can be added to any bread to enhance the flavour, including gluten free bread. First introduced to Europe in Finland, Buckwheat contains a well balanced assortment of essential and nonessential acids and is an increasingly popular alternative to wheat kg bag Fermdor Sprouted Soft Grain Clean label, containing sprouted wholegrains and sour dough with a small amount of sugar and flavour. Due to the way it s cooked and processed in the pouch, the grains have an ambient shelf life of 12 months provided the pouches are not opened (48 hours, chilled, after opening). Great texture and easy to use % usage rate on flour weight x 3kg hygenic pouches
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Artisan Mixed Olive Flute. Artisan Boule. Yeast % Complete recipe KG % BAKELS ARTISAN BREAD COMPLETE %
Artisan Bread Artisan Mixed Olive Flute Artisan Boule Yeast 0. 1 00 2% TOTAL 8.600 Yeast 0. 1 25 2.5% TOTAL 9.565 Tip dough onto floured table and scale into 485g boule shapes. Cut as desired and bake
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