Bakers Journal

Features Breads Recipes
Bakers Formula


June 16, 2009
By John mccoll

Topics

This month’s formula comes from John McColl at Puratos Canada. For more information, visit: www.puratos.com .

formula 
Ingredients kg g%
Strong baker’s flour 10 0 100
Easy Portuguese corn bread 2 500 25
Salt 0 150 1.5
O-Tentic Origin 0 400 4
Water 9 0 90
Raisins   2 0 20
Anise seeds 0 300 3

Method

  1. Mix four minutes slow and eight minutes high or until developed. Blend raisins and anise seeds on slow.
  2. Dough temperature should be 24 C.
  3. Bulk fermentation: 30 minutes.
  4. Scale: 540-gram dough pieces.
  5. Mould round and give an intermediate proof of 20 minutes. Flatten dough pieces and make indentations with a thin wooden stick. Proof.
  6. Bake at 230 C, but not less than 200 C, for 35 minutes with steam, if available.

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