Seeded Batard – Inventis Boulangerie Mix

08 Jun Seeded Batard – Inventis Boulangerie Mix

time

PREPARATION: 15 min
BAKING: 24-28 min

TOTAL TIME: 2h 40 approx..

portion

YIELD

11 x 650g Batards

difficulty

DIFFICULTY

INGREDIENTS

Quantity (kg) % OFW ingredients
White Bread Flour 2.000 50
Inventis Boulangerie Mix 2.000 50
Water 2.240 56
DCL Craftbake High Activity Yeast 0.100 2.5
Seed Blend 0.400 20
Total 6.740kg 178.5
Yield  11 x 650g

FEATURED PRODUCT

Inventis Boulangerie Mix

inventis

METHOD

Mixing: SPIRAL 4 minutes slow, 5 minutes fast
(Adjust according to mixer type)
Bulk ferment Max. 60min ambient
Divide 11 x 650g
Intermediate proof 10 minutes
Mould Mould into desired shape and place into baskets.
Final proof Ambient proof for 50 minutes
Bake Turn out of basket onto tray then bake for 24-28 minutes (according to size of dough pieces)
230°C with steam
Open dampers after 15 minutes baking
Cooling Ambient
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