Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.019
1.88
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Cold water
0.570
57
Total Weight: 1.629
Group Topping
Ingredient
KG
Weight (%)
BAKELS COUNTRY HERB BASE
0.070
-
Garlic puree
0.160
-
Total Weight: 0.230

Method

How to do it:

1. Mix dough ingredients for 2 minutes on slow speed.
2. Continue mixing for 6 minutes on high speed or until fully developed.
3. Allow dough to recover for 5 minutes.
4. Brush dough with olive oil and flatten on a jelly roll pan.
5. Coat with garlic puree and sprinkle Bakels Country Herb Base on top.
6. Cut dough into small pieces and toss in a bowl to ensure that each one is evenly covered with the garlic-herb mixture.
7. Arrange the pieces in pans of desired shape and size. Proof.
8. Bake with steam at 200ºC for 25-30 minutes or until light golden in color.

Yield

1 x 1600g dough weight

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.019
1.88
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Cold water
0.570
57
Total Weight: 1.629
Group Topping
Ingredient
KG
Weight (%)
BAKELS COUNTRY HERB BASE
0.070
-
Garlic puree
0.160
-
Total Weight: 0.230

Method

How to do it:

1. Mix dough ingredients for 2 minutes on slow speed.
2. Continue mixing for 6 minutes on high speed or until fully developed.
3. Allow dough to recover for 5 minutes.
4. Brush dough with olive oil and flatten on a jelly roll pan.
5. Coat with garlic puree and sprinkle Bakels Country Herb Base on top.
6. Cut dough into small pieces and toss in a bowl to ensure that each one is evenly covered with the garlic-herb mixture.
7. Arrange the pieces in pans of desired shape and size. Proof.
8. Bake with steam at 200ºC for 25-30 minutes or until light golden in color.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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