Garlic Loaf
Ingredients
- 10.000 g Flour 100%
- 5.800 g Water approx. 58%
- 400 g Fresh yeast 4%
- 300 g Sonplus Krokant Extra (Crispy) 3%
- 200 g Olive oil 2%
- 150 g Garlic powder 1.5%
- 150 g Salt 1.5%
- 100 g Parsley 1%
Working method
- Mix all ingredients in to a smooth and well developed dough.
- Dough temperature approx. 27°C.
- Scale dough pieces approx. 300 gram and rounding.
- Dough proof: approx. 20 minutes.
- Mould as a small round loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets. It is also possible to mould and bake as a baguette.
- Final proof: approx. 60 minutes.
- Just before baking incise as desired.
- Bake: approx. 25 minutes at 230-240°C with steam.
