Ingredients

Group Sourdough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
BAKELS EIGHT GRAIN BASE
0.100
10
Cold water
0.700
70
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
FINO DARK CHOCOLATE CHIPS
0.050
5
Total Weight: 2.000

Method

How to do it:

1. Mix dry ingredients except Fino Dark Chocolate Chips on low speed for 1 minute on low speed.
2. Add water and mix on low speed for 1 minute.
3. Shift to high speed and mix until almost developed.
4. Add Fino Dark Chocolate Chips and mix on low speed until incorporated.
5. Ferment for 15 minutes in an oiled tray.
6. Divide into 210-g portions and mold into Vienna shape.
7. Proof until ready.
8. Score and bake for 10 minutes with steam at 250°C. Release vent and bake for a further 15-20 minutes at 220° C.

Yield

9 pieces x 210g

Ingredients

Group Sourdough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
BAKELS EIGHT GRAIN BASE
0.100
10
Cold water
0.700
70
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
FINO DARK CHOCOLATE CHIPS
0.050
5
Total Weight: 2.000

Method

How to do it:

1. Mix dry ingredients except Fino Dark Chocolate Chips on low speed for 1 minute on low speed.
2. Add water and mix on low speed for 1 minute.
3. Shift to high speed and mix until almost developed.
4. Add Fino Dark Chocolate Chips and mix on low speed until incorporated.
5. Ferment for 15 minutes in an oiled tray.
6. Divide into 210-g portions and mold into Vienna shape.
7. Proof until ready.
8. Score and bake for 10 minutes with steam at 250°C. Release vent and bake for a further 15-20 minutes at 220° C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Artisan Breads

Finished Product

Finished Product

Sourdough