Tear and Share Bread

Ingredients

Unit
Flour 16.000 kg
S500 0.320 kg
Water 10.400 kg
Salt 0.320 kg
Yeast 0.480 kg
Olive oil 0.480 kg
total 28.000

Method

  • Mix for 4 min slow, 7 min fast on spiral mixer.
  • Add water slowly over the first 4 mins.
  • Dough temperature 27°C +/- 2°C.
  • Split dough in to required pieces.
  • Chop the dough with your own filling ideas; e.g Pesto, Tomato paste & chillies or cheese and onion (curry paste and sun dried tomato make a surprisingly great combination!)
  • Use some oil to chop into the dough.
  • Cut into chunks and roughly add 200g into a 6"foil to give the tear and share texture
  • Prove at ambient for 50 - 60 mins.
  • Bake at 210°C for approx. 15 - 20 mins, depending on the size of the product.
  • Brush with olive oil on exit from oven.

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