Rustik Oracolo Bread Ingredients In Baker's Percent: (%) Bread Flour - 90 Whole Wheat Flour - 10 Water - 55 Salt - 2.25 Fresh Yeast - 2.5 Sapore Oracolo - 20 S500 Green Acti Plus - 1 Method Mixing Spiral: 5 min at 1st speed, then 5 min at [...]
German Rye Bread Ingredients In Baker's Percent: (%) Flour - 50 Rye Flour - 50 Yeast - 2 Vital Wheat Gluten - 2 Water - 65 Salt - 2.2 S500 Green Acti Plus - 1.5 Sapore Oracolo - 25 Method Mixing Spiral: 5 min at 1st speed, then 6-8 [...]
Zucchini Bread Ingredients 2 C Vegetable oil 2 ¾ C Sugar 3 Eggs 3 tsp Vanilla 2½ C All purpose flour 1 tsp Salt 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon 2 C Zucchini (shredded) 1 C Walnuts ½ C Milk Methods Preheat the [...]
Raisin Pecan Bread Ingredients 1 tsp Yeast 1¼ C Water 1 tbsp Oil 1 tbsp Honey 1 tsp Salt 1¼ C Whole wheat flour 1⅓ C Bread flour 1 tbsp Gluten 1 C Raisins 1 C Pecans Method Mix everything in a large mixing bowl until a dough ball [...]
Banana Bread Ingredients 1½ C Sugar ½ C Butter 3 Bananas (over ripe) 3 Eggs 2 C All purpose flour 1 tsp Baking soda ½ tsp Salt Method Preheat oven to 375oF. Grease a 9” loaf pan. Mash the banana in a bowl with a potato masher. Mix the [...]
Multigrain Pan Loaf Bread Ingredients In Baker's Percent: (%) Bread Flour - 90% Rye Medium Flour - 10% Salt - 2% Dry Yeast - 1.5% S500 Green - 1% Gluten - 3% Soft grain Amber - 15% Water - 54% Sapore Adelia - 5% Canola Oil - 2% Method [...]
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 [...]
No Time Dough Pan Loaf Living Sourdough Ingredients In Baker's Percent: (%) Bread Flour - 100% Salt - 2% Dry Yeast - 1.5% S500 Green - 0.5% Gluten - 2% Sapore Adelia - 20% Water - 56% Canola Oil - 2% Method With mixing spiral, mix 5 minutes for [...]
Softgrain Amber Sprouted Baguette Ingredients In Baker's Percent: (%) Sprouted Flour - 100 % Salt - 2 % Dry Yeast - 0.5 % S500 Green - 1 % Soft grain Amber - 35 % Water - 60 % Method With mixing spiral, mix 5 minutes first speed and then [...]
Bread Cooling What is Bread Cooling? Bread cooling is a crucial step in bread production. The main goal is to decrease the internal temperature of the baked bread from 93–97°C (200–208°F), at depanning or coming out of the oven, to 32–43°C (90–110°F). This step allows the finished product to achieve optimum keeping [...]
