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Artisan Bread Artisan Mixed Olive Flute

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Artisan Bread Artisan Mixed Olive Flute Artisan Bread Artisan Mixed Olive Flute Complete recipe KG % Artisan Boule BAKELS ARTISAN BREAD COMPLETE 5.000 100% Complete recipe KG % Yeast 0.100 2% BAKELS ARTISAN BREAD COMPLETE 5.000 100% Chilled water 3.500 70% Yeast 0.100 2% Mixed olives 1.750 35% Chilled water 3.500 70% TOTAL 10.350 TOTAL 8.600 Concentrate recipe KG % Concentrate recipe KG % White flour 5.000 100% White flour 5.000 100% BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% Salt 0.090 1.8% Salt 0.090 1.8% Yeast 0.125 2.5% Yeast 0.125 2.5% Chilled water 4.000 80% Chilled water 4.000 80% Mixed olives 1.900 38% TOTAL 9.565 TOTAL 11.465 Mixing: Mixing: 10 mins slow speed, 10 mins fast speed. 10 mins slow speed, 10 mins fast speed. Add mixed olives on slow speed for 1 min or until fully dispersed. Method: Method: Place into oiled container and leave to bulk for 60 mins. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 485g boule Tip dough onto floured table and scale into 350g baguette shapes. shapes. Dry prove for 25-30 mins. Dry prove for 25-30 mins. Cut as desired and bake (with steam) at 240oC (464oF) for Cut as desired and bake (with steam) at 240oC (464oF) for 25-30 mins. 30-35 mins. Artisan Boule (overnight retarded) Complete recipe KG % Concentrate recipe KG % BAKELS ARTISAN 5.000 100% White flour 5.000 100% BREAD COMPLETE BAKELS ARTISAN 0.350 7% Yeast 0.050 1% CONCENTRATE (7%) Chilled water 3.500 70% Salt 0.090 1.8% TOTAL 8.550 Yeast 0.125 2.5% Chilled water 4.000 80% Mixing: TOTAL 9.565 10 mins slow speed, 10 mins fast speed. Method: Place into oiled container and leave to bulk for 120 mins. Tip dough onto floured table and scale into 485g boule shapes. Sprouted Soft Grain Bloomer Place into retarder for 18 hours. Remove from the retarder, Complete recipe KG % Concentrate recipe KG % cut as desired and BAKELS ARTISAN 5.000 100% White flour 5.000 100% place into oven. BREAD COMPLETE BAKELS ARTISAN 0.350 7% Bake (with Yeast 0.100 2% CONCENTRATE (7%) steam) at 240oC (464oF) Chilled water 3.500 70% Salt 0.090 1.8% for 30-35 mins. BAKELS SPROUTED 2.000 40% Yeast 0.125 2.5% SOFT GRAIN Chilled water 4.000 80% TOTAL 10.600 BAKELS SPROUTED 2.175 44% SOFT GRAIN Mixing: Method: TOTAL 12.395 10 mins slow speed, Place into oiled container and leave to bulk for 60 mins. 10 mins fast speed. Tip dough onto floured table and scale into Add BAKELS SPROUTED SOFT 485g bloomer shapes. GRAIN on slow speed for 2 mins or until fully dispersed. Dry prove for 25-30 mins. Bake (with steam) at 240oC (464oF) for 30-35 mins. Artisan Vienna Rolls (straight process) Cranberry & Stilton Boule Complete recipe KG % Complete recipe KG % Concentrate recipe KG % BAKELS ARTISAN BREAD COMPLETE 5.000 100% BAKELS ARTISAN 5.000 100% White flour 5.000 100% Yeast 0.125 2.5% BREAD COMPLETE BAKELS ARTISAN 0.350 7% Water 3.000 60% Yeast 0.100 2% CONCENTRATE (7%) TOTAL 8.125 Chilled water 3.500 70% Salt 0.090 1.8% Cranberries 1.250 25% Yeast 0.125 2.5% Concentrate recipe KG % Stilton 1.250 25% Chilled water 4.000 80% White flour 5.000 100% TOTAL 11.100 Cranberries 1.250 25% BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% Stilton 1.250 25% Salt 0.087 1.6% TOTAL 12.065 Yeast 0.125 2.5% Mixing: Water 3.000 60% 10 mins slow speed, 10 mins fast speed. TOTAL 8.572 Add cranberries and stilton on slow speed for 1 min or until fully dispersed. Mixing: 2 mins slow speed, 6 mins fast speed. Method: Place into oiled container and leave to Method: bulk for 60 mins. Tip dough onto floured table and scale Tip dough onto floured table and scale into 100g vienna roll shapes. into 200g round shapes. Place onto stick tray. Dry prove for 25-30 mins. Place into prover for 45-60 mins. Cut as desired and bake (with steam) at 240oC (464oF) for Cut as desired and bake (with steam) at 15-20 mins. 230oC (446oF) for 15-20 mins. Artisan Boule (straight process) Mixed Olive Fougasse Complete recipe KG % Complete recipe KG % BAKELS ARTISAN BREAD COMPLETE 5.000 100% BAKELS ARTISAN 5.000 100% BREAD COMPLETE Yeast 0.125 2.5% Yeast 0.050 1% Water 3.000 60% Chilled water 3.500 70% TOTAL 8.125 Mixed olives 2.500 50% TOTAL 11.050 Concentrate recipe KG % White flour 5.000 100% Concentrate recipe KG % BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% White flour 5.000 100% Salt 0.087 1.6% BAKELS ARTISAN 0.350 7% Yeast 0.125 2.5% CONCENTRATE (7%) Water 3.000 60% Salt 0.090 1.8% TOTAL 8.572 Yeast 0.125 2.5% Chilled water 4.000 80% Mixing: Mixed olives 2.500 50% 2 mins slow speed, 6 mins fast speed. TOTAL 12.065 Mixing: Method: 10 mins slow speed, 10 mins fast speed. Tip dough onto floured table and scale into Add mixed olives on slow speed for 1 min or until fully dispersed. 485g boule shapes. Place into prover for 45-60 mins. Method: Cut as desired and bake (with steam) at 230oC (446oF) for 30-35 mins. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 300g tear drop shape. Leave to rest for 10 mins. Pin out to a 2cm thickness, tear drop shape and cut as per the picture. Place into the prover for 30 mins. Bake (with steam) at 240oC (464oF) for 25-25 mins. Rosemary & Rock Salt Focaccia Cheese & Tomato Artisan Muffins Complete recipe KG % Complete recipe KG % BAKELS ARTISAN BREAD COMPLETE 5.000 100% BAKELS ARTISAN BREAD COMPLETE 5.000 100% Yeast 0.100 2% Yeast 0.100 2% Chilled Water 3.500 70% Water 3.500 70% Chopped fresh rosemary 0.040 0.8% Sun-dried tomato 1.250 25% TOTAL 8.640 Grated mature cheddar cheese 1.250 25% Concentrate recipe KG % TOTAL 11.100 White flour 5.000 100% BAKELS ARTISAN 0.350 7% Concentrate recipe KG % CONCENTRATE (7%) White flour 5.000 100% Salt 0.090 1.8% BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% Yeast 0.125 2.5% Salt 0.090 1.8% Chilled water 4.000 80% Yeast 0.125 2.5% Chopped fresh rosemary 0.044 0.9% Chilled water 4.000 80% TOTAL 12.340 Sun-dried tomato 1.250 25% Mixing: Grated mature cheddar cheese 1.250 25% 10 mins slow speed, 10 mins fast speed. TOTAL 12.065 Add chopped rosemary for 1 min on slow Mixing: speed or until fully dispersed. 10 mins slow speed, 10 mins fast speed. Method: Add cheese and tomato for 1 min on slow speed or until fully dispersed. Place into oiled container and leave to bulk for 60 mins. Tip dough onto floured table and scale into 250g boule shape. Method: Leave to rest for 10 mins. Place into oiled container and leave to bulk for 60 mins. Pat out each side on oiled table. Tip dough onto olive oiled table table and chop into small marble sized pieces Place in 7" round foil tin. approximately 1-2cm wide and fill each tulip muffin case 3/4 full. Place into prover for 40-50 mins. Place into prover for 30-40 mins. Drizzle olive oil over dough, dock the top with fingers. Sprinkle grated cheese on top with chopped cherry tomato onto each muffin. Drizzle the top with rock salt and rosemary. o o Bake (with steam) at 220 C (428 F) for 15-20 mins. Bake (with steam) at 230oC (446oF) for 30-35 mins. Rosemary & Sweet Potato Tear & Share Mixed Olive Artisan Bread Sticks Complete recipe KG % Complete recipe KG % Concentrate recipe KG % BAKELS ARTISAN BREAD COMPLETE 5.000 100% BAKELS ARTISAN 5.000 100% White flour 5.000 100% BREAD COMPLETE Yeast 0.100 2% BAKELS ARTISAN 0.350 7% Yeast 0.100 2% CONCENTRATE (7%) Water 3.500 70% Chilled water 3.500 70% Salt 0.090 1.8% Chopped fresh rosemary 0.040 0.8% Mixed olives 1.750 35% Yeast 0.125 2.5% Sweet potato cubes (2-3cm) 1.720 34% TOTAL 10.350 Chilled water 4.000 80% TOTAL 10.360 Mixed olives 1.750 35% TOTAL 11.315 Concentrate recipe KG % White flour 5.000 100% Mixing: BAKELS ARTISAN CONCENTRATE (7%) 0.350 7% 10 mins slow speed, 10 mins fast speed. Salt 0.090 1.8% Yeast 0.125 2.5% Method: Chilled water 4.000 80% Place into oiled container and leave to bulk for 60 mins. Chopped fresh rosemary 0.040 0.8% Tip dough onto floured table and pin Sweet potato cubes (2-3cm) 1.850 37% out into large rectangular shape, TOTAL 11.455 approximately 2cm thick. Using a pizza cutter, cut into 3cm wide strips and twist each as Mixing: desired. 10 mins slow speed, 10 mins fast speed. Dry prove for 25-30 mins. Add rosemary and sweet potato for 1 min on slow speed or until fully Cut as desired and bake (with dispersed. steam) at 240oC (464oF) for 10-15 mins.
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