Country Oven Batard Recipe - Australian Bakels | High Fibre Low GI Bread
1. Place all ingredients in spiral mixer. 2. Thoroughly develop the dough. 3. Finished dough temperature 26-27°C. 4. Bulk ferment for 10 minutes. 5.
Ingredients
- Bakers Flour 2.000 KG
- Country Oven Artisan Concentrate 0.200 KG
- Bakels Instant Active Dried Yeast 0.030 KG
- Water (Variable) 1.500 KG
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