Tear and Share Football Bread


Working method

  • When the dough is completly mixed, take half of it and include the charcoal powder and the Sproutgrains.
  • Mix for 5 mins slow and 7 mins fast.
  • Temperature of the dough after mixing should be around 25C.
  • Let dough rest for 5 mins.
  • Divide the white dough at 20g dough balls and the black dough at 30g. To control the two doughs' fermentation always store the proofing box with the dough non manipulated in the fridge.
  • Form some round dough balls. Store in fridge whilst the dough balls are all ready.
  • Let them rest for 10 mins.
  • Form the football on a baking 22' paper round case, place the case on a baking tray.
  • Prove for 60mins at 32oC and 80% humidity.
  • Before baking, spray with Sunset Glaze.
  • Bake in a deck oven for 16 mins approx. 210c top 210c bottom. Steam at the beginning for 10 seconds.

About this recipe

With this Tear and Share Football Bread you can create a fun and engaging centrepiece for sporting events. This recipe features a mix of sourdough and sproutgrain rye in malted syrup, delivering a rich, nuanced flavour. Its unique football pattern, achieved by combining white and black doughs makes it visually striking. Ideal for game days, its soft texture and shareable design make it a crowd-pleaser that brings people together.


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