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TIME
On this recipe of the month, our Technical Baker Sara Autton explores the Heart Multiseed mix from the Inventis range to create a traditional recipe inspired by the Loire Valley in France, using toasted walnuts and cranberries for a modern twist
| Quantity (kg) | % dry ingredients | |
|---|---|---|
| White Bread Flour | 2.000 | 50 |
| Inventis Hearty Multiseed Mix | 2.000 | 50 |
| Water | 2.000 | 50 |
| DCL Craftbake High Activity Yeast | 0.120 | 3 |
| Dried cranberries* | 0.600 | 15 |
| Toasted Walnuts | 0.600 | 15 |
| Total | 7.320 | 183 |
| Yield | 6x850g + 5x460g | |
| Mixing: SPIRAL | 4 minutes slow, 5 minutes fast (Adjust according to mixer type) |
| Bulk ferment (optional) | Max. 30min ambient |
| Divide | 6 x 850g + 9 x 460g |
| Intermediate proof | 10 minutes |
| Mould | Farmhouse tin Roll dough pieces in flaked oats before placing in tin |
| Final proof | 40 – 60 minutes (according to size of dough piece) 35 – 38°C 80-85% rh |
| Bake | 15 – 35 minutes (according to size of dough pieces) 230°C with steam For crusty products open dampers after 15 minutes baking |
| Cooling | Ambient |
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