S500 Sponge and Dough Pan Loaf Ingredients In Baker's Percent: (%) Bread Flour - 100% Salt - 2% Dry Yeast - 1% S500 Green - 0.5% Gluten - 1% Sugar - 2% Water - 56% Canola Oil - 2% Method Mix in spiral motion, 5 minutes for the first [...]
Are your customers asking for bread with more aroma and a cleaner label? We have noticed this trend of going back to sponge and dough systems for many bakeries. True, it can be challenging to use this system. It takes up space and time, and there are change-over constraints. What are the advantages of the Sponge and Dough [...]
Ciabatta What is Ciabatta? A ciabatta is an Italian yeast-leavened artisan and hearth-type bread made with a lean formula. It is characterized by having a crisp crust and a large, irregular and open crumb grain (cell structure). The flour’s high water absorption level is the basis for ciabatta’s dough stickiness and weakness, [...]
Sponge and Dough What is the sponge and dough method? Sponge and dough is a breadmaking method that involves two stages: A pre-fermentation step for sponge mixing A dough or final mixing step. It produces breads with unique flavor and aroma, a soft crumb and an improved shelf-life. For this reason, this [...]
