Pesto Bread
00-038
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.20
BAKELS LECITEX
0.010
1.00
Salt
0.020
2.00
Sugar
0.020
2.00
Water
0.600
55.00
BAKELS SHORTENING
0.020
2.00
Olive Oil
0.050
5.00
BAKELS PESTO BASE
0.050
5.00
Total Weight: 1.782
How to do it:
1. Combine bread flour, Bakels Instant Yeast and Lecitex Bread Improver.
2. Dissolve salt and sugar in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening and olive oil.
4. Continue mixing at high speed until 90% developed.
5. Add Bakels Pesto Base. Mix using slow speed until well blended.
6. Round dough.
7. Ferment for 30 minutes.
8. Punch down. Place in a 16” x 12” x 1” jellyroll pan, cover then rest for 15 minutes.
9. Pull, stretch and pat dough to fill pan. Rest for another 15 minutes.
10. Proof for 1 hour then punch down using your knuckles.
11. Top with dried tomatoes, herbs, etc.
12. Bake with steam at 200°C for 30 minutes.
Yield: 1 flat bread good for 40 slices
