Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
BAKELS CHIA SEED BREAD CONCENTRATE
0.300
30
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water (23-25°C)
0.670
67
Total Weight: 1.720
Group Mashed Potato
Ingredient
KG
Weight (%)
FINO POTATO FLAKES
0.027
-
Hot Water
0.104
-
Unsalted Butter
0.010
-
Total Weight: 0.141

Method

How to do it:

Mashed Potato:
1. Melt unsalted butter.
2. Combine hot water and melted butter.
3. Immediately pour (in small amount) hot liquid mixture in potato flakes, continuously mixing using a wire whisk or by an electric mixer.
4. Beat until desired consistency is reached.

Dough:
1. Mix dough ingredients and prepared mashed potato on low speed for 1 minute.
2. Shift to high speed and mix until fully developed.
3. Scale into 300g portions.
5. Gently round.
6. Mold firmly into vienna shape, rest on bench (seam down) for 5 minutes.
7. Slightly press and cut deep with lots of flour on the cutter.
8. Place upside down on a floured tray and proof.
9. Turn-over and bake on oven hearth for 10 minutes at 250°C with steam.
10. Release vent, reduce temperature to 230°C and bake further for 15 - 20 minutes.

Yield

6 pieces x 300g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
BAKELS CHIA SEED BREAD CONCENTRATE
0.300
30
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Water (23-25°C)
0.670
67
Total Weight: 1.720
Group Mashed Potato
Ingredient
KG
Weight (%)
FINO POTATO FLAKES
0.027
-
Hot Water
0.104
-
Unsalted Butter
0.010
-
Total Weight: 0.141

Method

How to do it:

Mashed Potato:
1. Melt unsalted butter.
2. Combine hot water and melted butter.
3. Immediately pour (in small amount) hot liquid mixture in potato flakes, continuously mixing using a wire whisk or by an electric mixer.
4. Beat until desired consistency is reached.

Dough:
1. Mix dough ingredients and prepared mashed potato on low speed for 1 minute.
2. Shift to high speed and mix until fully developed.
3. Scale into 300g portions.
5. Gently round.
6. Mold firmly into vienna shape, rest on bench (seam down) for 5 minutes.
7. Slightly press and cut deep with lots of flour on the cutter.
8. Place upside down on a floured tray and proof.
9. Turn-over and bake on oven hearth for 10 minutes at 250°C with steam.
10. Release vent, reduce temperature to 230°C and bake further for 15 - 20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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