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EUROPEAN BREAD
700gr x 25/ctn
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| Procedure: |
Thaw the dough.
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| Proofing: |
Approx.
1 ½ hrs at 35°C
Make deep cuts across the top |
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| Bake: |
Preheat oven to 230°C
Approx. 35-40 min at 180°C. Good steam
required |
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| Option: |
Sprinkle flour or cheese
on top of loaf |
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RUSTIC
800gr x 20/ctn
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click
for printable version |
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| Procedure: |
Thaw the dough.
Reshape the dough into a rectangle &
sprinkle with flour. Make cuts on top of
loaf. |
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| Proofing: |
Approx. 1½ hrs
at 35°C |
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| Bake: |
Preheat
oven to 230°C.
Baking time: approx. 35-40 mins at 180°C.
Good steam required
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ARTISAN BATON–
Thaw & Bake (T&B)
400gr x 25/ctn
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click
for printable version |
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| Procedure: |
Thaw dough
thoroughly to room temp. Spray with water.
Dust with white or rye flour. Preheat oven
to 250°C
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| Bake: |
Approx. 30-35 mins
at 190°C. Full steam – vent closed
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SOUR DOUGH
550gr x 30/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
approx. 1½ hrs
at 35°C
Preheat oven to 230°C. |
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| Bake: |
Approx.
35 min at 180°C.
Good steam required |
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WALNUT BREAD – round
600gr x 25/ctn
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| Procedure: |
Thaw the dough |
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| Proofing: |
Approx. 1 ½
hrs at 35°C
Preheat oven to 230°. |
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| Bake: |
Baking time: approx.
35 min at 180°C.
Good steam required |
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POTATO, HERB, & PUMPKIN
BREAD
600gr x 30/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
Approx. 1 ½
hrs at 35°C.
Make 2 diagonal cuts on top of loaf.
Place pumpkin seeds on top after proofing. |
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| Bake: |
Preheat oven to 230°C.
Baking time: approx. 35 min at 180°C.
Good steam required. |
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TOMATO BREAD
580gr x 30/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
approx. 1 ½
hrs at 35°C. Make cuts across loaf. |
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| Bake: |
Preheat oven to 230°C.
Baking time: approx. 35 min at 180°C.
Good steam required |
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| Topping: |
Sprinkle with herbs
after proofing |
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OLIVE BREAD
600gr x 30/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
Approx. 1 ½
hrs at 35°C
Make 2 long cuts on the top
Sprinkle in sliced olives |
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| Bake: |
Preheat oven to 230°C.
Approx. 35 min at 180°C.
Good steam required |
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CURRY & ONION
600gr x 30/ctn
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| Procedure: |
Thaw the dough
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| Proofing: |
Approx. 1 ½
hrs at 35°C.
Make cuts across the top |
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| Bake: |
Preheat oven to 230°C
Approx. 35 min at 180°C.
Good steam required |
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APRICOT & SULTANA LOAF–
Thaw & Bake (T&B)
550gr x 30/ctn
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| Procedure: |
Place the frozen dough
in a baking tin to thaw |
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| Proofing: |
approx. 2 hrs at 35°C
(Until dough reaches top of tin) |
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| Bake: |
approx. 25 min at 180°C.
No steam required |
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| Topping: |
Remove loaf from tin
& glaze with apricot jam |
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½ LOAF - OLIVE
350gr x 50/ctn
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| Procedure: |
Thaw dough
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| Proofing: |
Approx. 1¼ hr
at 35°C.
Make 2 long cuts on the top & place
on sliced olives & sprinkle with mixed
herbs.
Preheat oven to 230°C |
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| Bake: |
Approx. 25-30 mins
at 190°C.
Good steam required
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½ LOAF - POTATO, HERB,
& PUMPKIN
350gr x 50/ctn
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| Procedure: |
Thaw dough
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| Proofing: |
Approx.
1¼ hr at 35°C.
Place pumpkin seeds on top.
Preheat oven to 230°C.
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| Bake: |
Approx. 25-30mins at
190°C.
Good steam required .
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½ LOAF - SOUR DOUGH
(round)
350gr x 45/ctn
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| Procedure: |
Thaw dough
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| Proofing: |
Approx.
1¼ hr at 35°C.
Sprinkle with flour & make cuts on top.
Preheat oven to 230°C.
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| Bake: |
Approx.25-30 mins at
190°C.
Good steam required.
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½ LOAF - TOMATO
350gr x 50/ctn
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| Procedure: |
Thaw dough.
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| Proofing: |
Approx. 1¼ hr
at 35°C.
Make cuts across loaf.
Option: Sprinkle with cheese or mixed herbs.
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| Bake: |
Preheat oven to 230°C.
Approx. 25-30 mins at 190°C.
Good steam required.
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½ LOAF - WALNUT round
350gr x 45/ctn
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| Procedure: |
Thaw dough.
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| Proofing: |
Approx. 1¼ hr
at 35°C. |
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| Bake: |
Preheat oven to 230°C.
Approx. 25-30 mins at 190°C.
Good steam required .
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