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|
|DCL Craftbake High Activity Yeast||0.100||2.5|
|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|
PRODUCTS USED IN THIS RECIPE
for yeast &