CALIDA - Belgian special bread
All ingredients
| Flour | 10.000kg | 100% |
| Water | 5 to 5.5ltr | 50-55% |
| Yeast | 0.200kg | 2% |
| Salt | 0.200kg | 2% |
| Calida | 0.200kg | 2% |
Recipe
Mixing: Spiral mixer, 2 minutes on a slow speed; 5-8 minutes on fast speed.
Dough temperature: 25 to 27°C.
Process: Rest in bulk for 30 minutes.
Scale and hand up.
Mould round and lightly flour the top.
Prove for 60 minutes.
Belgian law defines bread according to the fat content, if it contains 3% fat it is called special bread.
Why not try these 3 designs;
Boulot
Mould into a bloomer shape. Prove for 60 minutes. Cut lightly at an angle prior to baking.
Galette
Mould round. Prove for 60 minutes. Prior to baking cut in such a way that diamonds are formed across the top of the bread. (5 and 6 cuts across the top of the bread)
Platine
Mould and place in tin. Prove for 60 minutes. Half way through final proff prick the dough piece to prevent blowing during baking.
Oven temperature for all: 220°C-240°C; Baking time: 45 minutes.