Ingredients

Group Artisan Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Cold water
0.700
70
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Honey
0.100
10
Raisins (pre-conditioned)
0.100
10
FINO DARK CHOCOLATE CHIPS
0.100
10
Total Weight: 2.102

Method

How to do it:

1. Combine all dry ingredients in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water and honey. Mix on low speed for 2 minutes.
3. Shift to high speed and mix for 7 minutes.
4. Add raisins and Fino Dark Chocolate Chips. Mix on low speed for 1 minute.
5. Round and ferment the dough for 60 minutes.
6. Scale to 450g. Mold into Vienna shape.
7. Dry proof for 30 minutes.
8. Score.
9. Bale at 200°C with steam for 10 minutes.
10. Lower the temperature to 190°C and open the dampener. Continue baking for 15 minutes.

Yield

4 x 450g

Ingredients

Group Artisan Bread
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Cold water
0.700
70
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Honey
0.100
10
Raisins (pre-conditioned)
0.100
10
FINO DARK CHOCOLATE CHIPS
0.100
10
Total Weight: 2.102

Method

How to do it:

1. Combine all dry ingredients in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water and honey. Mix on low speed for 2 minutes.
3. Shift to high speed and mix for 7 minutes.
4. Add raisins and Fino Dark Chocolate Chips. Mix on low speed for 1 minute.
5. Round and ferment the dough for 60 minutes.
6. Scale to 450g. Mold into Vienna shape.
7. Dry proof for 30 minutes.
8. Score.
9. Bale at 200°C with steam for 10 minutes.
10. Lower the temperature to 190°C and open the dampener. Continue baking for 15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Artisan Breads

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