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 (with steam) at 240 o C (464 o F) for 30-35 mins. Yeast 0.100 2% Mixed olives 1.750 35% TOTAL 10.350 Mixed olives 1.900 38% TOTAL 11.465 Add mixed olives on slow speed for 1 min or until fully dispersed. Tip dough onto floured table and scale into 350g baguette shapes. Cut as desired and bake (with steam) at 240 o C (464 o F) for 25-30 mins.
Artisan Boule (overnight retarded) BAKELS ARTISAN 5.000 100% Yeast 0.050 1% TOTAL 8.550 10 mins slow speed, 10 mins fast speed. Yeast 0. 125 2.5% TOTAL 9.565 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 30-35 mins. 10 mins slow speed, 10 mins fast speed. Add BAKELS SPROUTED SOFT GRAIN on slow speed for 2 mins or until fully dispersed. Sprouted Soft Grain Bloomer BAKELS ARTISAN 5.000 100% Yeast 0.100 2% BAKELS SPROUTED 2.000 40% SOFT GRAIN TOTAL 10.600 BAKELS SPROUTED 2.175 44% SOFT GRAIN TOTAL 12.395 Tip dough onto floured table and scale into 485g bloomer shapes. Bake (with steam) at 240 o C (464 o F) for 30-35 mins.
Cranberry & Stilton Boule BAKELS ARTISAN 5.000 100% Yeast 0. 100 2% Cranberries 1.250 25% Stilton 1.250 25% TOTAL 11.100 Yeast 0. 1 25 2.5% Cranberries 1. 250 25% Stilton 1. 250 25% TOTAL 12.065 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. Cut as desired and bake (with steam) at 240 o C (464 o F) for 15-20 mins. Artisan Vienna Rolls (straight process) Water 3.000 60% TOTAL 8.125 Salt 0.087 1.6% Water 3.000 60% TOTAL 8.572 2 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 45-60 mins. Cut as desired and bake (with steam) at 230 o C (446 o F) for 15-20 mins.
Artisan Boule (straight process) Yeast 0.1 25 2.5% Water 3.000 60% TOTAL 8.1 25 Salt 0.087 1.6% Yeast 0.1 25 2.5% Water 3.000 60% TOTAL 8.572 2 mins slow speed, 6 mins fast speed. Tip dough onto floured table and scale into 485g boule shapes. Place into prover for 45-60 mins. Cut as desired and bake (with steam) at 230 o C (446 o F) for 30-35 mins. Mixed Olive Fougasse BAKELS ARTISAN 5.000 100% Yeast 0.050 1% Mixed olives 2.500 50% TOTAL 11.050 Mixed olives 2.500 50% TOTAL 12.065 Add mixed olives on slow speed for 1 min or until fully dispersed. 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 25-25 mins.
Cheese & Tomato Artisan Muffins Yeast 0. 100 2% Water 3.500 70% Sun-dried tomato 1.250 25% Grated mature cheddar cheese 1.250 25% TOTAL 11.100 Yeast 0. 1 25 2.5% Sun-dried tomato 1.250 25% Grated mature cheddar cheese 1.250 25% TOTAL 12.065 Add cheese and tomato for 1 min on slow speed or until fully dispersed. 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 30-40 mins. Sprinkle grated cheese on top with chopped cherry tomato onto each muffin. Bake (with steam) at 220 o C (428 o F) for 15-20 mins. Rosemary & Rock Salt Focaccia Yeast 0.100 2% Chilled Water 3.500 70% Chopped fresh rosemary 0.040 0.8% TOTAL 8.640 Chopped fresh rosemary 0.044 0.9% TOTAL 12.340 Add chopped rosemary for 1 min on slow speed or until fully dispersed. 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 40-50 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 30-35 mins.
Rosemary & Sweet Potato Tear & Share Mixed Olive Artisan Bread Sticks Yeast 0. 100 2% Water 3.500 70% Chopped fresh rosemary 0.040 0.8% Sweet potato cubes (2-3cm) 1.720 34% TOTAL 10.360 Yeast 0. 1 25 2.5% Chopped fresh rosemary 0.040 0.8% Sweet potato cubes (2-3cm) 1.850 37% TOTAL 11.455 Add rosemary and sweet potato for 1 min on slow speed or until fully dispersed. Tip dough onto floured table and scale into 485g boule shape and cut a hole in the middle. Dry prove for 30-40 mins. Cut as desired and bake (with steam) at 240 o C (464 o F) for 30-35 mins. BAKELS ARTISAN 5.000 100% Yeast 0.100 2% Mixed olives 1.750 35% TOTAL 10.350 Mixed olives 1.750 35% TOTAL 11.315 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. Cut as desired and bake (with steam) at 240 o C (464 o F) for 10-15 mins.
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 260201 10kg 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 260050 25kg 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 260070 25kg 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 260080 25kg 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. 260090 16kg 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. 20-25% usage rate on flour weight. 260400 4 x 3kg hygenic pouches
www.britishbakels.co.uk 01869 356400