Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS CHIA SEED BREAD CONCENTRATE
1.000
100
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
BAKELS PESTO BASE
0.070
7
Water
1.280
128
Total Weight: 3.370
Group Topping
Ingredient
KG
Weight (%)
APITO GARLIC PASTE
0.160
-
Total Weight: 0.160

Method

How to do it:

1. Mix bread flour, Bakels Chia Seed Concentrate and Bakels Instant Yeast on low speed until combined.
2. Add water and mix for 2 minutes.
3. Shift to high speed and mix until 90% developed. Add Bakels Pesto Base and mix until fully developed.
4. Round, cover and rest dough for 15-20 minutes.
5. Cut dough into 20-gram pieces and round.
6. Coat with Apito Garlic Paste.
7. Arrange the pieces of dough in greased pans. Proof.
8. Bake with steam at 200°C for 25-30 minutes or until light golden in color.

Yield

1 piece (9” x 9” square)

Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS CHIA SEED BREAD CONCENTRATE
1.000
100
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
BAKELS PESTO BASE
0.070
7
Water
1.280
128
Total Weight: 3.370
Group Topping
Ingredient
KG
Weight (%)
APITO GARLIC PASTE
0.160
-
Total Weight: 0.160

Method

How to do it:

1. Mix bread flour, Bakels Chia Seed Concentrate and Bakels Instant Yeast on low speed until combined.
2. Add water and mix for 2 minutes.
3. Shift to high speed and mix until 90% developed. Add Bakels Pesto Base and mix until fully developed.
4. Round, cover and rest dough for 15-20 minutes.
5. Cut dough into 20-gram pieces and round.
6. Coat with Apito Garlic Paste.
7. Arrange the pieces of dough in greased pans. Proof.
8. Bake with steam at 200°C for 25-30 minutes or until light golden in color.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean