Artisan Boule Straight Process
Artisan Boule Straight Process — a Bakels recipe, makes 35 boules. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 24-26 °C
- proofing time
- 45-60 min
- proofing temperature
- 30 °C
- proofing relative humidity
- 85 %
- baking temperature
- 230 °C
- baking time
- 30-35 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.7 kg | 7% |
| Yeast | 0.25 kg | 2.5% |
| Salt | 0.174 kg | 1.74% |
| Water | 6 kg | 60% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Scale at 485g and mould into boule shape.
Prove for 45-60 minutes at a controlled temperature of 30°C, 85% relative humidity.
Cut and flour as desired.
Bake at 230°C for 30-35 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.