Pumpernickel Batard Ingredients In Baker's Percent: (%) Bread Flour - 80% Pumpernickel Flour - 20 % Salt - 2% Dry Yeast - 1% Canola Oil - 2% Gluten - 2% S500 Green - 1% Soft grain Amber - 20% Water - 62% Method Mix spirally, 5 minutes for the [...]
Bȃtard What is a Bȃtard? A bȃtard is a loaf of French bread 6 to 12 inches long and 3 to 6 inches wide.1 Bȃtards are similar in taste and appearance to baguettes but are half the length and slightly wider. Also known as a torpedo loaf, bȃtards consist of flour, yeast, [...]
Bread Scoring What is Bread Scoring? Bread scoring of proofed dough pieces is the final step prior to baking. Scoring creates an incision on the skin/surface of the dough, and can have a direct impact on overall appearance of the bread loaf.1 In small scale production, this process is done manually with [...]
