CALIDA- Tin bread

Bread, brown, rustic, crusty, dough, baking, bakery, puratos, sandwiches, belgian, belgien, calida, flour, yeast, ardennes, ardenne, patisserie, chocolate, belcolade, ingredients, ingrediants

Puratos ingredients

All ingredients

Bakers flour 32.000kg 100%
Water 18.200kg 57%
Yeast 0.720kg 2.25%
Salt 0.640kg 2%
Calida 0.640kg 2%

Recipe

Dough temperature: 26-27°C.

Mixing: Spiral mixer, 2 minutes on a slow speed; 6-8 minutes on fast speed.
High speed mixer 2½-3 minutes.
Conventional mixer 20-25 minutes.

Processing: Scale -large loaves 930g - small loaves - 470g.
Hand-up, rest 10 mins.
Mould place into tins or onto trays.
Prove 32-35°C / 90-95°F 80-85% humidity for approx 45-60 minutes.

Baking guide
Bake with initial steam.
Oven temperature 210-250°C/410-480°F
Baking time 30-40 minutes depending on size.
Open damper half way through baking.