Ingredients

Group Overnight Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Warm water
0.500
100
Total Weight: 1.005
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
66.7
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.500
33.3
Pre dough
0.500
33.33
Brown Sugar
0.060
4
Salt
0.015
1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.2
Olive Oil
0.055
3.67
Water +/-
0.500
33.33
Prunes
0.150
10
California Raisins (soaked)
0.080
5.33
Walnuts (lightly toasted)
0.100
6.67
Total Weight: 2.978

Method

How to do it:

1. In a bowl, mix the flour, yeast and water until smooth. Cover and put in fridge and use after 13-14 hours.
2. In a spiral mixer, put the flour, Low GI Multiseed, pre dough, salt, sugar, yeast and mix until 80% developed.
3. Add the Olive oil and mix until 90% developed.
4. Add the fruits and nuts and mix for additional 1 minute in low speed.
5. Bulk ferment for 50 minutes.
6. Scale and mold.
7. Brush with water and dip in pumpkin seeds.
8. Proof for 40-50 minutes.
9. Bake at 220°C with steam for 10 minutes. Continue baking in 200°C for 12-15 minutes.

Ingredients

Group Overnight Dough
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Warm water
0.500
100
Total Weight: 1.005
Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
66.7
BAKELS MULTISEED BREAD CONCENTRATE (Low GI)
0.500
33.3
Pre dough
0.500
33.33
Brown Sugar
0.060
4
Salt
0.015
1
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.018
1.2
Olive Oil
0.055
3.67
Water +/-
0.500
33.33
Prunes
0.150
10
California Raisins (soaked)
0.080
5.33
Walnuts (lightly toasted)
0.100
6.67
Total Weight: 2.978

Method

How to do it:

1. In a bowl, mix the flour, yeast and water until smooth. Cover and put in fridge and use after 13-14 hours.
2. In a spiral mixer, put the flour, Low GI Multiseed, pre dough, salt, sugar, yeast and mix until 80% developed.
3. Add the Olive oil and mix until 90% developed.
4. Add the fruits and nuts and mix for additional 1 minute in low speed.
5. Bulk ferment for 50 minutes.
6. Scale and mold.
7. Brush with water and dip in pumpkin seeds.
8. Proof for 40-50 minutes.
9. Bake at 220°C with steam for 10 minutes. Continue baking in 200°C for 12-15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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