Light Goodhearth baguettes and buns

WEB FEATURE

Light Goodhearth baguettes and buns
Lentia has provided
hotels, restaurants, caterers, grocery and food manufacturers with fine food
ingredients from Europe, Asia, New Zealand, Hawaii and South America.

Oct. 16, 2009 – Founded by Karl Eibensteiner in 1981, Lentia has provided
hotels, restaurants, caterers, grocery and food manufacturers with fine food
ingredients from Europe, Asia, New Zealand, Hawaii and South America.

Lentia
provides national coverage in Canada with three locations in Toronto, Calgary
and Vancouver. It has distribution partners in Saskatchewan, Manitoba, the
Maritimes and Quebec. Lentia’s imported products offer you a variety of
exceptional ingredients from some of the finest manufacturers in the world, and
its manufacturing facility produces high-quality bread bases, cake mixes,
custards and many other products.

For more information, visit: www.lentia.com 

Ingredients                             lbs       ozs                  kg        grams

Goodhearth bread base            4           6                   
2             –

Water (lukewarm)                   
4           6                   
2             –

Bread Flour                             13         4                    6             –

Lentia Excel MN                       – 
        5¼                    –            150

Yeast, fresh                             –           9                      –            250

Water                                     6         10                     3              –

TOTAL                                   29          8¼                  13          400

Soaking
procedure: Soak
Goodhearth bread base with equal amount of lukewarm water for 1 to 2
hours. This will ensure good water absorption and, consequently, an excellent
shelf life.

Mixing: Two
minutes slow, six minutes fast (spiral kneader).

Dough Temperature: 27
°C (81 °F) to 28 °C (82 °F).

Floor time: 20-30
minutes.

Bake at: Oven
temperature approximately 240 °C (465 °F), with plenty of steam, open damper
after five minutes and reduce temperature to 210 °C (400 °F).

Baking time: Buns 20
minutes; baguettes 30
minutes.