Artisan Boule Recipe
Artisan Boule Recipe — a Bakels recipe, makes 39 loaves. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- scaling weight
- 485 g
- proofing time
- 60 min
- baking temperature
- 240 °C
- baking time
- 25-30 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10.000 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.700 kg | 7% |
| Yeast | 0.250 kg | 2.5% |
| Salt | 0.180 kg | 1.8% |
| Water | 8.000 kg | 80% |
Method
Place all ingredients into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
The dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with rack cover.
Scale at 485g and mould into boule shape.
Dry prove for 60 minutes at room temperature, covered with rack cover.
Cut as desired.
Bake at 240°C for 25-30 minutes, with steam.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.