Multiseed Batard
19-051
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.500
50.00
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.250
25.00
BAKELS MAIZE OPTIMA
0.250
25.00
Salt
0.008
0.80
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2.00
Olive Oil (Extra Virgin)
0.060
6.00
Water +/-
0.900
90.00
Dates
0.200
20.00
Macadamia (lightly toasted)
0.060
6.00
Total Weight: 3.248
How to do it:
1. In a bowl, mix the flour, Low GI Multi seed, Soy & Linseed, Maize Optima, Bakels Instant Yeast and salt for 1 minute.
2. Add the water and continue mixing for 3 minutes.
3. Add the Olive oil and mix until well developed.
4. Add the dates and mix for additional 20 seconds in low speed.
5. Bulk ferment for 50 minutes.
6. Scale and mold.
7. Proof for 40-50 minutes.
8. Bake at 220°C with steam for 15 minutes. Continue baking in 200°C for 15-18 minutes.
