Artisan Bread Mix
• Natural Artisanal-style flavour
• Convenient and easy to use
• Consistent product quality
Basic Recipe
| Ingredients | Weight (kg or L) | % | |
|---|---|---|---|
| MAURI Artisan Bread Mix | 5.000kg | 12.500kg | 100% |
| MAURI Instant Dried Yeast OR | 0.060kg | 0.150kg | 1.2% |
| MAURI Compressed Yeast | 0.180kg | 0.450kg | 3.6% |
| Water (variable) | 3.000L (cold refrigerated water) | 7.500L | 60% |
| Total Dough Weight | 8.240kg | 20.600kg | |
| Yield | variable | variable | |
Method
Mixing time (spiral mixer)
2 minutes on speed 1 followed by 7.5–8.5 minutes on 2nd speed or until optimum dough development to achieve a finished dough temperature of 23-25°C. Place dough into lightly oiled container and allow 20 minutes Bulk Ferment. Gently fold dough (half turn) and allow a further 20 minutes ferment.
* Note: 40 minutes recovery time, critical for rehydration of sour.
Scaling
The weight of each dough piece will vary according to the product variation.
Intermediate proof
10 minutes.
Moulding
By hand or as per manufacturers recommended settings through machine. Try using semolina to dust the work surface.
Final proof
40-60 minutes.
Proofer settings
86% relative humidity, 38°C.
Baking
Bake time will vary depending on the scale/product weight (approx. 20-35 minutes).
Oven settings
Bake at 240°C for the first 5 minutes with steam. Drop the temperature to 200°C for the remaining 25–30 minutes. Vent when dropping temperature.
Steam
Recommended for the first 5 minutes.
