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Barbecue Bread Méditerranée


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 4% 400 g
Proson Krokant Malt (crusty malt) » 3% 300 g
Olive Oil 2% 200 g
Water approx. 50% 5000 g
Sundried Tomatoes 15% 1500 g
Grated Cheese 15% 1500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Approx. 900 grams (30 pieces)
Dough proof Approx. 10 minutes
Moulding Divide and round up Place 10 dough pieces facing each other on baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking decorate each bread with 50 grams sundried tomatoes in the center and sprinkle grated cheese on top of it
Baking Approx. 18 minutes at 220°C
BRC Halal Kosher RSPO Skal

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