Loaf Breads

29 Mar 2023

Recipe

Hot Fire Batard
Acai Bread
Bee Pollen Bread
Seaweed Bread

Hot fire batard

Ingredients

Flour	1000g	100%
Salt	20g	2%
Water +/-	720g	72%
Smoked Paprika Spices	10g	1%
Paprika Powder	2.5g	0.25%
Jalapeño	40g	4%
Sambal	20g	2%
Sproutgrain Oat	250g	25%
Sapore Alcina	100g	10%
O-tentic Tradizione	40g	4%

Working Method

Previous Manipulation		Add the Jalapeños & Sproutgrain Oat add the end ofmixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:15:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof		00:15:00
Make Up		Make long and place in big bannetons.
Final Fermentation		12:00:00 6 °C 75 % Humidity

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveincision.

Baking

	Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00

	Energy	Energy KJ	Fat / Saturated Fat	Carbs / Sugars	Proteins	Fiber	Salt	Sodium
	193.05 kcal	816.16 Kjul	1.22 g / 0.15 g	38.17 g / 1.33 g	6.29 g	2.22 g	0.96 g	376.71 g

Acai Bread

Ingredients

Flour	1000g	100%
Salt	20g	2%
Water +/-	700g	70%
Acai Puree	150g	15%
Pumpkin Seeds	100g	10%
Chia	20g	2%
Papaya	60g	6%
Pineapple	100g	10%
Red Powder	5g	5%
O-tentic Tradizione	40g	4%
Sapore Oracolo	100g	10%

Working Method

Previous Manipulation		Toast the pumpkin and the chia seeds in the ovenbefore using. Add toasted Chia & Pumpkin, papaya& pineapple add the end of mixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:25:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof		00:25:00
Make Up		Make long and place in big bannetons.
Final Fermentation		12:00:00 8 °C 75 % Humidity

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveincision.

Baking

	Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00

Bee pollen bread

Ingredients

Flour	1000g	100%
Salt	20g	2%
Water +/-	700g	70%
Bee Pollen	50g	5%
Curcuma Powder	5g	0.5%
Honey	40g	4%
Sunflower Seeds	50g	5%
O-tentic Tradizione	40g	4%
Sapore Traviata	10g	1%
Softgrain Golden 6CL	350g	35%

Working Method

Previous Manipulation		Add Bee pollen and sunflower seeds add the end ofmixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:25:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof		00:25:00
Make Up		Make long and place in big pannetons.
Final Fermentation		12:00:00 8 °C 75 % Humidity

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveinsicion.

Baking

	Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00

Seaweed Bread

Ingredients

Flour	700g	70%
Wholemeal Flour	300g	30%
Water +/-	420g	42%
Bouillon	450g	45%
Sea Salt	15g	1.5%
Fresh Seaweed	50g	5%
Dulse	80g	8%
Green Coloring	3g	0.3%
O-tentic Tradizione	40g	4%
Sapore Baiota	100g	10%

Working Method

Previous Manipulation	Add the Seaweed & Dulse add the end of mixingtime.
Mixing Time	00:12:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF	24 °C
Bulk Fermentation	00:25:00
Scale	1050 Grams
Manipulation After Scale	Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof	00:25:00
Make Up	Make long and place in big pannetons.
Final Fermentation	12:00:00 8 °C 75 % Humidity

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveinsicion.

Baking

	Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00

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Loaf Breads

Hot fire batard

Ingredients

Working Method

Decoration Before Baking

Baking

Acai Bread

Ingredients

Working Method

Decoration Before Baking

Baking

Bee pollen bread

Ingredients

Working Method

Decoration Before Baking

Baking

Seaweed Bread

Ingredients

Working Method

Decoration Before Baking

Baking