Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.020
2
BAKELS LECITEX
0.010
1
Sugar
0.020
2
BAKELS SHORTENING
0.050
5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.009
0.9
Water
0.550
55-65
Total Weight: 1.659
Group Pesto
Ingredient
KG
Weight (%)
Butter
0.100
-
BAKELS PESTO BASE
0.007
-
Total Weight: 0.107
Group Herb
Ingredient
KG
Weight (%)
Butter
0.100
-
BAKELS COUNTRY HERB BASE
0.008
-
Total Weight: 0.108

Method

How to do it:

1. Mix all ingredients except Bakels Shortening for 2 minutes at 1st speed.
2. Add shortening and mix at 2nd speed until developed.
3. Scale into 150 g pieces.
4. Round dough and rest for 30 minutes.
5. Mold.
6. Proof for 1½ to 2 hours.
7. Bake with steam at 220°C for 20-25 minutes or until golden brown in color.
8. Slice and fill with Pesto or Herb filling.

Filling:
1. Blend ingredients together using a rubber scraper.

Yield

11 x 150g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.020
2
BAKELS LECITEX
0.010
1
Sugar
0.020
2
BAKELS SHORTENING
0.050
5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.009
0.9
Water
0.550
55-65
Total Weight: 1.659
Group Pesto
Ingredient
KG
Weight (%)
Butter
0.100
-
BAKELS PESTO BASE
0.007
-
Total Weight: 0.107
Group Herb
Ingredient
KG
Weight (%)
Butter
0.100
-
BAKELS COUNTRY HERB BASE
0.008
-
Total Weight: 0.108

Method

How to do it:

1. Mix all ingredients except Bakels Shortening for 2 minutes at 1st speed.
2. Add shortening and mix at 2nd speed until developed.
3. Scale into 150 g pieces.
4. Round dough and rest for 30 minutes.
5. Mold.
6. Proof for 1½ to 2 hours.
7. Bake with steam at 220°C for 20-25 minutes or until golden brown in color.
8. Slice and fill with Pesto or Herb filling.

Filling:
1. Blend ingredients together using a rubber scraper.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean