26 Jan 2018
Ingredients
Dough ingredients
- 1000 g (100%) of Flour
- 560 g (56%) of Water
- 400 g (40%) of Softgrain 5-Grain*
- 100 g (10%) of Dried apple
- 80 g (8%) of Dried apricot
- 80 g (8%) of Dried figs
- 40 g (4%) of O-tentic Durum* (Active bakery component)
- 15 g (1.5%) of Salt
*Puratos product
Working Method
Mixing
- Mixing spiral: 5 min. slow and 8 min. fast. Add inclusions during the last 2 min.
- Dough temperature: 25 - 27°C
- Bulk fermentation: 30 min. at ambient temperature
- Scale: 480 g
- Intermediate proof: 20 min. at ambient temperature
Make up
- Make up: Shape as a bloomer
- Final fermentation: 60 min. at 28° C and 80% R.H.
Decoration before baking
- Dust with flour and score once.
Baking
- Oven temperature: 250°C and drop to 200° C
- Baking time: 30 min.
