Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Poolish
0.100
10
FINO MEAL BASE
0.120
12
Water
0.580
58
Salt
0.018
1.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.036
3.6
Olive Oil
0.054
5.4
Whole Eggs
0.090
9
Total Weight: 2.013

Method

How to do it:

Dough:
1. Mix all ingredients in a spiral mixer for 3 min.on low speed.
2. Mix further on fast speed until dough is fully developed.
3. Remove from bowl and bulk ferment for 10-15 min.
4. Scale at 666 grams per piece.
5. French fold and rest for 5-10 min.
6. Mold and place on desired molder or tray with wax paper and proof for 30-45 min.
7. Score and bake with steam at 200C for 12-15 min.
8. Open damper and continue baking under 190C.
9. Cool down.

Yield

3 loaves

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Poolish
0.100
10
FINO MEAL BASE
0.120
12
Water
0.580
58
Salt
0.018
1.8
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.036
3.6
Olive Oil
0.054
5.4
Whole Eggs
0.090
9
Total Weight: 2.013

Method

How to do it:

Dough:
1. Mix all ingredients in a spiral mixer for 3 min.on low speed.
2. Mix further on fast speed until dough is fully developed.
3. Remove from bowl and bulk ferment for 10-15 min.
4. Scale at 666 grams per piece.
5. French fold and rest for 5-10 min.
6. Mold and place on desired molder or tray with wax paper and proof for 30-45 min.
7. Score and bake with steam at 200C for 12-15 min.
8. Open damper and continue baking under 190C.
9. Cool down.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Wholemeal