|
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
BAKELS CIABATTA BREAD CONCENTRATE
FOCACCIA BREAD
(Using Bakels Ciabatta bread concentrate )
|
Ingredients
|
Kg
|
|
BAKELS CIABATTA BREAD
CONC
|
0.500
|
|
FLOUR
|
5.000
|
|
OLIVE OIL
|
0.100
|
|
BAKELS INSTANT ACTIVE
YEAST
|
0.050
|
|
WATER
|
3.000
|
|
TOTAL WEIGHT
|
8.650
|
Method :
- No time dough.
- Place all ingredients in machine bowl and
develop thoroughly.
- Mix for 2 minutes on slow speed followed by
8 minutes on top speed.
- Dough temperature 30-31°C (86-88°F)
- Allow dough to recover for 20 minutes.
- Scale and mould loosely as desired.
- Dust generously with flour.
- Allow dough to recover 10 minutes.
- Press flat with hands gently.
- Prove for 40 minutes.
- Brush with Olive Oil.
- Dock with fingers.
- Place required fillings on top.
- Place back in proven for 15 minutes then bake
at 210°C (410°F).
- Bake with steam. Brush with Olive Oil on removing
from oven.
Note : For topping variation add Parmesan
cheese, herbs or olives.
Note : If using Compressed Yeast, use 150g(6oz)
in above recipe.
-----------------------------------------------------------------------------------------------------------------------------------------------------------------
RECIPES
|
