Crossroad Bread Soak the lin 1 hour in warm water (0 C). Rich in fibre 6 2 % wholegrain Rye flour (20) 65 % 650 g Wholemeal flour 35 % 350 g Water 50 % 500 g 2,5 % 25 g Lin 5 % 50 g Sapore Spelt 2 % 20 g Sapore Aroldo 6 % 60 g O-tentic % 0 g 106 / 255 kj/kcal 2,6 g / 0,3 g 12 min. 1st speed - 3 min. 2nd speed Dough temperature 25-2 C 15-30 min. ambient temperature 560 g 20 min. Hand up and place with the seam on top on linen cloth dusted with flour 5 min. 35 C, 80 % humidity Remove gently from the linen cloth and flip upside down with the floured side on top, score crossroad wise Oven temperature C 230-220 C 5-50 min. 6 g / 0,9 g,3 g 8,6 g 2,0 g
Spelt Pavé Adapt water amount depending on your flour quality. For a more characterized crust increase the oven temperature with 20 C. 5 Wholegrain spelt flour 5 % 50 g Wheat flour 25 % 250 g Water 60 % 600 g 1,8 % 18 g Honey 2 % 20 g Gluten 2 % 20 g O-tentic Origin % 0 g Sapore Spelt 0 % 00 g 10 min. 1st speed - 5 min. 2nd speed Dough temperature 26 C 5-60 min. ambient temperature Scatter spelt flour on table and place the dough on top. Divide into squares of approx. 135 g and place on a baking tray or oven loader. 0 min. 30 C, 80 % humidity Score 1 or 2 times as desired Oven temperature C 220 C with steam, lower to 180 C 25 min., open damper for last 8 min. 3 grains 22 % wholegrain 108 / 251 kj/kcal 1,6 g / 0,2 g g / 1, g,9 g 9,5 g 1,6 g
Grain Bursting Rye Bread Rich in fibre Rye flour 1150 0 % 00 g Wheat flour 30 % 300 g Water 58 % 580 g 1,8 % 18 g Gluten 3 % 30 g O-tentic % 0 g Sapore Aroldo 5 % 50 g Sapore Rye 5 % 50 g 10 min. 1st speed - 3 min. 2nd speed Dough temperature 2-28 C 10 min. ambient temperature 1150 g 10-20 min. ambient temperature Round up, roll into an oblong, dust with rye flour, and place on baking tray 50-60 min. 30 C, 80 % humidity Leave at room T for 5 min., dust with rye flour Oven temperature C 260 C with steam, open damper after 3 min., lower to 220 C 2 grains 95 / 233 kj/kcal 1,0 g / 0,1 g g / 0,6 g 6,6 g 50-60 min. with open damper 8, g 1,6 g
Spelt & Curry Rolls Soak the raisins in 15 % of the water for 30 min. 3 grains 15 % wholegrain Wheat flour 80 % 800 g Durum wheat flour 10 % 100 g Wholewheat flour 10 % 100 g Water 65 % 650 g 1,8 % 18 g Raisins 5 % 50 g Curry powder (optional) 1 % 10 g O-tentic Origin % 0 g Sapore Spelt 55 % 550 g 981 / 235 kj/kcal 1,1 g / 0,2 g 6 min. 1st speed - 6 min. 2nd speed Dough temperature 25-26 C 5 min. ambient temperature 3000 g and round up 30 min. ambient temperature Oil/dust the bun divider plate, place 30 pieces on tray with the seam downward 28-30 min. 30 C, 80 % humidity Flip rolls upside down Oven temperature C 250 C, steam, after 5 min. lower to 230 C 20-22 min. g / 2, g 3, g, g 1, g
Apple, Apricot & Figs Bread Always wash the fruit with warm water and soak for 10-20 min. 3 Flour 100 % 1000 g Water 56 % 560 g 1,5 % 15 g Dried apple 10 % 100 g Dried apricot 8 % 80 g Dried figs 8 % 80 g O-tentic Origin % 0 g Sapore Multigrain 0 % 00 g 1126 / 269 kj/kcal 3,0 g / 0,3 g 6 min. 1st speed - 8 min. 2nd speed Dough temperature 25-2 C 30 min. ambient temperature 80 g 10 min. ambient temperature Shape as a bloomer 60 min. 28 C, 80 % humidity Score Oven temperature C 250 C and drop to 200 C 35 min. 51 g / 6,6 g,1 g,3 g 1,0 g
French Barbecue Croquant Brush with olive oil and season with herbes de provence after removing from the oven. 5 Wheat flour 100 % 1000 g Water 50 % 500 g 1,8 % 18 g Curry 0,3 % 3 g Sapore Multigrain 50 % 500 g O-tentic % 0 g 1113 / 22 kj/kcal 3,5 g / 0, g min. 1st speed - 8 min. 2nd speed Dough temperature 2 C 60 min. 200 g 30 min. Brush dough with olive oil and flat with finger tips 20 min. ambient temperature With selected vegetables before oven (eg.: pepper, onions, olives, cheese, chorizo ) Oven temperature C 20 C 12 min. 1 g / 0,8 g 3,0 g 10 g 1,3 g
Multigrain Volcano Bread For a better volcano effect the breads can be mould on a slightly oiled surface. Wheat flour 100 % 1000 g Water 50 % 500 g 1,5 % 15 g O-tentic % 0 g Sapore Multigrain 30 % 300 g 11 / 2 kj/kcal 2,8 g / 0,3 g 3 min. 1st speed - 6 min. 2nd speed Dough temperature 2 C 30 min. ambient temperature 550 g 60 min. ambient temperature Mould the breads gently and place with the seam down on a floured board 5 min. 35 C, 80 % humidity Turn upside down, dust eventually with flour, wait 15 min. before baking to create the volcano effect Oven temperature C 210 C with initial steam 20 min., open the damper last 10 min. 52 g / 0, g 3,2 g 8,0 g 1,2 g
Double Wheat & Grains Bread Wet the bloomer slightly to make the whole wheat flakes stick better to the dough. 5 22 % wholegrain Wheat flour 6 % 60 g Wholewheat flour 33 % 330 g Water 50 % 500 g 2 % 20 g Maltarome 3 % 30 g O-tentic % 0 g Sapore Multigrain 35 % 350 g 112 / 269 kj/kcal 3,3 g / 0, g 2 min. 1st speed - 6 min. 2nd speed Dough temperature 2 C 880 g 0 min. ambient temperature Hand up in bloomer shape and roll into wholewheat flakes 0 min. 30 C, 80 % humidity Score Oven temperature C 230-25 C with steam 35-0 min. 9 g / 0,9 g,9 g 8, g 1,5 g
Multigrain Bloomer Wheat flour 100 % 1000 g Water 5 % 50 g 2 % 20 g Maltarome 3 % 30 g O-tentic Origin % 0 g Sapore Multigrain 33 % 330 g 1000 / 23 kj/kcal 3,2 g / 0, g 2 min. 1st speed - 6 min. 2nd speed Dough temperature 2 C 20 min. 880 g 0 min. ambient temperature Hand up in bloomer shape, roll into wholewheat flakes 0 min. 30 C, 80 % humidity Score Oven temperature C 230-25 C with steam 35-0 min. 3 g / 1,0 g 3,2 g,1 g 1, g
Byzantine Speltbread 2 Wheat flour 80 % 800 g Oat flour 20 % 200 g Water 6 % 60 g 1,8 % 18 g Butter 2 % 20 g Sunset Glaze O-tentic Origin % 0 g Sapore Spelt 35 % 350 g 5 min. 1st speed - 3 min. 2nd speed Dough temperature 25-2 C 30 min. ambient temperature 350 g Round slightly and place on trays 50 min. 26 C, 80 % humidity Brush with Sunset Glaze diluted with 20 % of water, dock crosswise with your fingertips Oven temperature C 250 C with steam, lower to 220 C 20 min. with closed damper grains 1030 / 26 kj/kcal 2,5 g / 0,8 g 6 g / 0,8 g 3,6 g,5 g 1,6 g
Brilone Mix flour, water and O-tentic Durum for 10 min. slow and 6 min. fast. Add the Sapore and salt during the last 2 min. 2 grains 2 Wheat flour 80 % 800 g Durum wheat flour 20 % 200 g Water 65 % 650 g 1,8 % 18 g O-tentic Durum % 0 g Sapore Spelt 5 % 50 g 935 / 223 kj/kcal 0,9 g / 0,1 g 10 min. 1st speed - 6 min. 2nd speed Dough temperature 26 C 60 min. at room temperature 00 g 10 min. ambient temperature Fold each dough piece into bread shape and proof with the seam underneath 50 min. 30 C, 80 % RH Turn upside down and leave for 5 min., cut once over the entire length Oven temperature C 20 C with steam, lower to 220 C 0 min., last 12 min. with open damper 5 g / < 0,5 g 3,0 g, g 1, g
Multigrain Ciabatta Add water gradually. Make up on stress free line, fully open settings (rollers). 5 Wheat flour (strong) 100 % 1000 g Water 65 % 650 g 1,8 % 18 g O-tentic Durum % 0 g Sapore Multigrain 5 % 50 g 1013 / 25 kj/kcal 3,5 g / 0, g 10 min. 1st speed - 8 min. 2nd speed Dough temperature 2-26 C In a plastic bowl, lightly greased with olive oil Place the dough on a bed of flour. Divide the dough into strips according to your needs. Flatten the dough pieces on the bed of flour making sure that both sides are well covered with flour. Place on the oven loader or baking trays. 30 min. 30 C, 80 % RH Turn the pieces over and stretch them slightly lengthwise Oven temperature C 20 C with steam, lower to 220 C 30-35 min., last 8-10 min. with open damper 1 g / 0,8 g 3,0 g 10 g 1,3 g
Ukrainian Bread Fozzy When storing Sapore in the fridge it allows you to add an extra cold ingredient in the dough to better control the dough temperature. Wheat flour 100 % 1000 g Water 51 % 510 g 1,5 % 15 g O-tentic % 0 g Sapore Multigrain 0 % 00 g 1113 / 266 kj/kcal, g / 0,5 g 6 min. 1st speed - 8 min. 2nd speed Dough temperature 25-26 C 30 min. ambient temperature (or 1 night at 2 - C) 920 g 10 min. ambient temperature Round up and shape 60 min. 30 C, 80 % RH Dust with flour and score as desired Oven temperature C 250-200 C 50 min. 6 g / 0,5 g 3,9 g 8,0 g 1,2 g
Triple Grain Baguette Be careful when using Sapore directly from the fridge, the dough temperature can drop drastically. 3 grains 19 % wholegrain Wheat flour 50 % 500 g Spelt flour 30 % 300 g Wholewheat flour 20 % 200 g Wheat germs 2 % 20 g Water 60 % 600 g 2 % 20 g O-tentic 5 % 50 g Sapore Rye 35 % 350 g 85 / 205 kj/kcal 1,0 g / 0,2 g min. 1st speed - 5 min. 2nd speed Dough temperature 25-26 C 30 min. ambient temperature 500 g 20 min. ambient temperature Long like french baguette 5-60 min. 28 C, 80 % humidity Dust with flour and score Oven temperature C 20-220 C 35-0 min. 0 g / 0, g 3,3 g,2 g 1, g
Country Style Bread Wheat flour 100 % 1000 g Water 58 % 580 g 1,5 % 15 g Yeast 2 % 20 g Sapore Multigrain 30 % 300 g S500 Acti-Plus 2 % 20 g 1098 / 259 kj/kcal 2,9 g / 0,5 g 6 min. slow, min. fast Dough temperature 25-2 C 25 min. hand up 1000 g 25 min. Mould in flour to avoid seal stick together 5-60 min. at room temperature Flip over (seal on top) Oven temperature C 20-210 C with litttle steam 60 min. 9 g / 0,5 g 2,9 g,5 g 1,1 g
Kind of Kernebrot Rich in fibre Wheat flour 0 % 00 g Rye flour 60 % 600 g Water 0-50 % 00-500 g 1-1,5 % 10-15 g Yeast % 0 g Rustic Acti-Plus 2 % 20 g Sapore Multigrain 90 % 900 g Sapore Traviata (12 % on rye flour),2 % 2 g 10 min. slow, 20 min. resting time, 10 min. slow Dough temperature 28-30 C 20 min. 1000 g None, proceed immediately to make-up Place immediately in baking mould after scaling 5-60 min. at room temperature Oven temperature C 20 C, decrease to 200 C, add a little steam 0 min. 1103 / 262 kj/kcal 5,5 g / 0,6 g 1 g / 0,9 g,2 g 8,6 g 1,3 g
Baguette To obtain an open structure, don t make them up too tight. Open the oven damper at the last 5 min. before the end of the baking time to obtain the typical baguette crispiness. 3 Wheat flour 100 % 1000 g Water 60 % 600 g 1,5 % 15 g O-tentic % 0 g Sapore Multigrain 30 % 300 g 1101 / 260 kj/kcal 2, g / 0,3 g 6 min. slow, 8 min. fast Dough temperature 2 C 30-5 min. 00 g 10-15 min. Baguette 30-60 min. at room temperature or in the proof box at 28-30 C, 5 % RH Score Oven temperature C 20-230 C 2 min. 50 g / 0, g 3,0 g,8 g 1,1 g
Turkish Pitta Wheat flour 100 % 1000 g Water 65 % 650 g 1,5 % 15 g O-tentic % 0 g Sapore Multigrain 30 % 300 g 6 min. slow, 8 min. fast Dough temperature 2 C 5 min. 00 g 30 min. (in preshaped form) Brush with Sunset Glaze diluted with 20 % of water. Dock crosswise with your fingertips. 3 30 min. at room temperature or in the proof box at 28-30 C, 5 % RH Sesame Oven temperature C 220 C 103 / 25 kj/kcal 2,6 g / 0,3 g 8 g / 0,3 g 2,9 g,6 g 18-20 min. 1,1 g
Rye Bread To avoid uncontrolled cracks, open the damper after 3 min. and close after 5 min. Wheat flour 0 % 00 g Rye flour 60 % 600 g Water 0 % 00 g 2,2 % 22 g Yeast 2 % 20 g Rustic Acti-Plus 2 % 20 g Sapore Multigrain 30 % 30 g Sapore Aroldo (8 % on rye flour) 986 / 233 kj/kcal,8 % 8 g 2, g / 0,3 g 5 min. slow, 3 min. fast Dough temperature 28-30 C 20 min. 1000 g - As loaf 5-60 min. at room temperature Docky Oven temperature C 20-210 C with a lot of steam, open the damper after 3 min. and close after 5 min. 50 min. 1 g / 0,8 g 5,8 g, g 1, g
Soft Buns To increase the shelf life of your soft bun, bake on a high temperature and for a short time. 3 Wheat flour 100 % 1000 g Water 52 % 520 g 1,5 % 15 g Sugar 10 % 100 g Yeast 6 % 60 g Sapore Multigrain 30 % 300 g Soft'r Cashmere Acti-Plus 15 % 150 g 1351 / 321 kj/kcal 8,9 g / 3,0 g 6 min. slow, 8 min. fast Dough temperature 2 C 15 min. 100 g for 30 pieces 15 min. Use a Bun divider moulder 60 min. at 30 C, 80 % RH Brush with Sunset Glaze Oven temperature C 20 C 8 min. 52 g /,6 g 2,9 g,0 g 1,0 g
Toast Bread To obtain less oven jump proof in higher temperature and higher humidity. Wheat flour 100 % 1000 g Water 52 % 520 g 1,5 % 15 g Sugar 5 % 50 g Yeast % 0 g Oil % 0 g Sapore Multigrain 30 % 300 g Soft'r Alpaga Acti-Plus 1 % 10 g 1265 / 300 kj/kcal 6,8 g / 0, g min. slow, 6 min. fast Dough temperature 2 C 80 g 5-10 min. Make long, cut in pieces and put in a toast bread tin 60 min. - Oven temperature C 220 C 22 min. 51 g / 3, g 2,9 g, g 1,1 g