08 Jun Seeded Batard – Inventis Boulangerie Mix
PREPARATION: 15 min
BAKING: 24-28 min
TOTAL TIME: 2h 40 approx..
YIELD
11 x 650g Batards
DIFFICULTY
INGREDIENTS
| 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 | |
FEATURED PRODUCT
Inventis Boulangerie Mix
METHOD
| 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 |
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