Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS EIGHT GRAIN BASE
0.060
12
BAKELS CRUSTY BREAD CONCENTRATE
0.015
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Bread Flour
0.500
100
Salt
0.009
1.88
Water
0.300
600
Total Weight: 0.889
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.161
-
Total Weight: 0.161

Method

How to do it:

1. Soak Bakels 8 Grain Base in 50g of dough water.
2. Mix all ingredients using spiral mixer until fully developed.
3. Rest the dough for 20 minutes.
4. Scale to 20g pieces.
5. Fill each piece with 7g Bakels Dark Chocolate Fudge.
6. Mold into round shapes.
7. Proof for 80-90 minutes.
8. Bake with steam at 220°C for 20 minutes.

Other Suggestions:
1. Puffer Sticks- Scale to 10g pieces. Mold into sticks. Dip baked sticks with Bakels Dark Chocolate Fudge.

Yield

44 x 20g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
BAKELS EIGHT GRAIN BASE
0.060
12
BAKELS CRUSTY BREAD CONCENTRATE
0.015
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Bread Flour
0.500
100
Salt
0.009
1.88
Water
0.300
600
Total Weight: 0.889
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.161
-
Total Weight: 0.161

Method

How to do it:

1. Soak Bakels 8 Grain Base in 50g of dough water.
2. Mix all ingredients using spiral mixer until fully developed.
3. Rest the dough for 20 minutes.
4. Scale to 20g pieces.
5. Fill each piece with 7g Bakels Dark Chocolate Fudge.
6. Mold into round shapes.
7. Proof for 80-90 minutes.
8. Bake with steam at 220°C for 20 minutes.

Other Suggestions:
1. Puffer Sticks- Scale to 10g pieces. Mold into sticks. Dip baked sticks with Bakels Dark Chocolate Fudge.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Crusty Bread