Artisan Bread - British Bakels · Artisan Boule (overnight retarded) Sprouted Soft Grain Bloomer...

Artisan Bread

Artisan Boule

Artisan Mixed Olive Flute

Complete recipe KG %

BAKELS ARTISAN BREAD COMPLETE 5.000 100%

Yeast 0.100 2%

Chilled water 3.500 70%

TOTAL 8.600

Concentrate recipe KG %

White flour 5.000 100%

BAKELS ARTISAN CONCENTRATE (7%) 0.350 7%

Salt 0.090 1.8%

Yeast 0.125 2.5%


TOTAL 9.565

Mixing:

10 mins slow speed, 10 mins fast speed.

Method:

Place into oiled container and leave to bulk for 60 mins.

Tip dough onto floured table and scale into 485g boule shapes.

Dry prove for 25-30 mins.

Cut as desired and bake (with steam) at 240oC (464oF) for 30-35 mins.



Yeast 0.100 2%


Mixed olives 1 .750 35%

TOTAL 10.350




Salt 0.090 1.8%

Yeast 0.125 2.5%



TOTAL 11.465

Mixing:


Add mixed olives on slow speed for 1 min or until fully dispersed.

Method:


Tip dough onto floured table and scale into 350g baguette shapes.



Artisan Boule (overnight retarded)

Sprouted Soft Grain Bloomer


BAKELS ARTISAN 5.000 100%BREAD COMPLETE

Yeast 0.050 1%


TOTAL 8.550

Mixing:


Method:



Place into retarder for 18 hours.

Remove from the retarder, cut as desired and place into oven.

Bake (with steam) at 240oC (464oF) for 30-35 mins.

Mixing:


Add BAKELS SPROUTED SOFT GRAIN on slow speed for 2 mins or until fully dispersed.

Method:


Tip dough onto floured table and scale into 485g bloomer shapes.





BAKELS ARTISAN 0.350 7%CONCENTRATE (7%)

Salt 0.090 1.8%

Yeast 0.125 2.5%


TOTAL 9.565



Yeast 0.100 2%


BAKELS SPROUTED 2.000 40%SOFT GRAIN

TOTAL 10.600




Salt 0.090 1.8%

Yeast 0.125 2.5%


BAKELS SPROUTED 2.175 44%SOFT GRAIN

TOTAL 12.395

Cranberry & Stilton Boule

Mixing:


Add cranberries and stilton on slow speed for 1 min or until fully dispersed.

Method:


Tip dough onto floured table and scale into 200g round shapes.



Artisan Vienna Rolls (straight process)



Yeast 0.125 2.5%

Water 3.000 60%

TOTAL 8.125




Salt 0.087 1.6%

Yeast 0.125 2.5%

Water 3.000 60%

TOTAL 8.572

Mixing:


Method:

Tip dough onto floured table and scale into 100g vienna roll shapes.

Place onto stick tray.

Place into prover for 45-60 mins.




Yeast 0.100 2%


Cranberries 1.250 25%

Stilton 1.250 25%

TOTAL 11.100




Salt 0.090 1.8%

Yeast 0.125 2.5%


Cranberries 1.250 25%

Stilton 1.250 25%

TOTAL 12.065

Artisan Boule (straight process) Mixed Olive Fougasse



Yeast 0.050 1%


Mixed olives 2.500 50%

TOTAL 11.050




Salt 0.090 1.8%

Yeast 0.125 2.5%


Mixed olives 2.500 50%

TOTAL 12.065

Mixing:


Add mixed olives on slow speed for 1 min or until fully dispersed.

Method:


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.




Yeast 0.125 2.5%

Water 3.000 60%

TOTAL 8.125




Salt 0.087 1.6%

Yeast 0.125 2.5%

Water 3.000 60%

TOTAL 8.572

Mixing:


Method:




Cheese & Tomato Artisan MuffinsRosemary & Rock Salt Focaccia



Yeast 0.100 2%

Chilled Water 3.500 70%

Chopped fresh rosemary 0.040 0.8%

TOTAL 8.640



BAKELS ARTISAN 0.350 7% CONCENTRATE (7%)

Salt 0.090 1.8%

Yeast 0.125 2.5%



TOTAL 12.340

Mixing:


Add chopped rosemary for 1 min on slow speed or until fully dispersed.



Yeast 0.100 2%

Water 3.500 70%

Sun-dried tomato 1 .250 25%

Grated mature cheddar cheese 1 .250 25%

TOTAL 11.100




Salt 0.090 1.8%

Yeast 0.125 2.5%


Sun-dried tomato 1.250 25%

Grated mature cheddar cheese 1.250 25%

TOTAL 12.065

Mixing:


Add cheese and tomato for 1 min on slow speed or until fully dispersed.

Method:


Tip dough onto olive oiled table table and chop into small marble sized pieces approximately 1-2cm wide and fill each tulip muffin case 3/4 full.


Sprinkle grated cheese on top with chopped cherry tomato onto each muffin.


Method:


Tip dough onto floured table and scale into 250g boule shape.

Leave to rest for 10 mins.

Pat out each side on oiled table.

Place in 7" round foil tin.


Drizzle olive oil over dough, dock the top with fingers.

Drizzle the top with rock salt and rosemary.


Rosemary & Sweet Potato Tear & Share Mixed Olive Artisan Bread Sticks



Yeast 0.100 2%

Water 3.500 70%


Sweet potato cubes (2-3cm) 1 .720 34%

TOTAL 10.360




Salt 0.090 1.8%

Yeast 0.125 2.5%



Sweet potato cubes (2-3cm) 1 .850 37%

TOTAL 11.455

Mixing:


Add rosemary and sweet potato for 1 min on slow speed or until fully dispersed.

Method:


Tip dough onto floured table and scale into 485g boule shape and cut a hole in the middle.





Yeast 0.100 2%



TOTAL 10.350

Mixing:


Method:


Tip dough onto floured table and pin out into large rectangular shape, approximately 2cm thick.

Using a pizza cutter, cut into 3cm wide strips and twist each as desired.






Salt 0.090 1.8%

Yeast 0.125 2.5%



TOTAL 11.315

Sour Dough Powders

Fermdor WMDry wheat sour dough - Acidity Level TTA = 65 Mild, well-balanced acidity profile, wheat based Dark Bread 2-8% White Bread 1-2% Contains: Wheat flour, malt flour

260201 10kg bag

Fermdor GermDry wheat - Rye sour dough with wheat germ - Acidity Level TTA = 100 Malty, savoury, distinct acidity and nutty wheat germ fragrance Dark Bread 2-6% White Bread 1-2% Contains: Wheat flour, wheat germ, rye flour, malt flour

260050 25kg bag

Fermdor DDry spelt sour dough - Acidity Level TTA = 45 Trend setting spelt-only sour dough Dark Bread 2-6% White Bread 1-2% Contains: Wholemeal spelt flour, barley malt

260070 25kg bag

Fermdor REDry rye sour dough - Acidity Level TTA = 48 Typical rye flavour with well balanced acidity Dark Bread 2-6% White Bread 1-2% Contains: Rye flour

260080 25kg bag

Fermdor Buckwheat +Fermdor Buckwheat + contains a fruit seed which, due to its unique properties, means it can be added to any bread to enhance the flavour, including gluten free bread. First introduced to Europe in Finland, Buckwheat contains a well balanced assortment of essential and non-essential acids and is an increasingly popular alternative to wheat.

260090 16kg bag

Flavour Web

Flavour Web

Flavour Web

Flavour Web

Taste IntensitySmell Intensity

Cereal Flavour

Toast Flavour

Fermentation AromaNut

Acid

Sweetness

Colour

Malt


Cereal Flavour

Toast Flavour


Acid

Sweetness

Colour

Malt


Cereal Flavour

Toast Flavour


Acid

Sweetness

Colour

Malt


Cereal Flavour

Toast Flavour


Acid

Sweetness

Colour

Malt

Fermdor Sprouted Soft GrainClean label, containing sprouted wholegrains and sour dough with a small amount of sugar and flavour. Due to the way it’s cooked and processed in the pouch, the grains have an ambient shelf life of 12 months provided the pouches are not opened (48 hours, chilled, after opening). Great texture and easy to use. 20-25% usage rate on flour weight.

260400 4 x 3kg hygenic pouches

We believe bread flavours are a key characteristic for customers, which influences their buying behaviour.

Bakels have developed a wide range of sour dough powders, inspired by flavours from around Europe, which bakers can add to any bread, to enhance its flavour profile. Our diverse range of sour dough powders are ready to use and can be applied to any bakery process.

www.britishbakels.co.uk01869 356400

Artisan Bread - British Bakels · Artisan Boule (overnight retarded) Sprouted Soft Grain Bloomer...

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