Lesaffre UK & Ireland – Home of innovative baking solutions
Lesaffre UK & Ireland – Home of innovative baking solutions
TIME
Our technical baker produced these indulgent Seeded Batard bread with the versatile Inventis Boulangerie Mix: A simple solution 50% Mix for bakers to produce a full range of premium quality artisan style French breads.
The mix uses a blend of dried Durum wheat & Rye sourdoughs to create authentic delicious flavoured breads with a distinctive aroma and a delightful crunchy crust. The mix is perfect to produce products such as Baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours.
| Quantity (kg) | % OFW ingredients | |
| White Bread Flour | 2.000 | 50 |
| Inventis Boulangerie Mix | 2.000 | 50 |
| Water | 2.240 | 56 |
| DCL Craftbake High Activity Yeast | 0.100 | 2.5 |
| Seed Blend | 0.400 | 20 |
| Total | 6.740kg | 178.5 |
| Yield | 11 x 650g | |
| Mixing: SPIRAL | 4 minutes slow, 5 minutes fast (Adjust according to mixer type) |
| Bulk ferment | Max. 60min ambient |
| Divide | 11 x 650g |
| Intermediate proof | 10 minutes |
| Mould | Mould into desired shape and place into baskets. |
| Final proof | Ambient proof for 50 minutes |
| Bake | Turn out of basket onto tray then bake for 24-28 minutes (according to size of dough pieces) 230°C with steam Open dampers after 15 minutes baking |
| Cooling | Ambient |
