Rosemary and Sweet Potato Tear and Share
Rosemary and Sweet Potato Tear and Share — a Bakels recipe, makes 47 tear and shares. 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
- 220 °C
- baking time
- 30-35 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat 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 | 0.18 kg | 1.8% |
| Water | 8 kg | 80% |
| Chopped fresh rosemary | 0.08 kg | 0.8% |
| Sweet potato cubes (2-3cm) | 3.7 kg | 37% |
Method
Add all ingredients (except rosemary and sweet potato) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add the rosemary and sweet potato and mix on slow speed until clear.
Dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with plastic.
Scale at 485g and mould into boule shape, then cut a hole in the middle.
Dry prove for 60 minutes at room temperature, covered with plastic.
Bake at 220°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.