Provincial Fare Style
 
     
 

PROVINCIAL FARE SWISS GRAIN
300gr x 30/ctn (2 x 300gr balls of dough per loaf)

  
 
SWISS GRAIN  
Procedure:
Thaw the dough.
Reshape as a ball.
Place 2 balls into well greased bread tin.
Proofing:
approx. 2 hrs at 35°C
Bake:
Preheat oven to 230°C.
Approx. 40 mins at 180°C. Steam required.
 
 

PROVINCIAL FARE RUSTIC RYE CEREAL
300gr x 30/ctn (2 x 300gr balls of dough per loaf)

  
 
RUSTIC PROVINCIAL FARE  
Procedure:
Thaw the dough.
Reshape as a ball & roll top half in Gilles Bakery mixed cereals topping.
Place 2 balls into well greased bread tin.
Proofing:
Approx. 2 hrs at 35°C
Bake:
Preheat oven to 230°C.
Approx. 40 mins at 180°C. Steam required.
 
 
 
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