Artisan Bread With Flakes

1st May 2016

3.000 g Artisan 60/40 NA
2.000 g Tipo “00”
Grano Tenero NA
200 g toasted rye flakes
200 g toasted sesame seeds
200 g toasted almond flakes
200 g toasted hazelnut flakes
100 g maple sirup
120 g salt
75 g yeast
3.400 g water

 

Put all the ingredients into the mixer, hold back approx. 300 g water and 120 g salt. Add the remaining 300 g water, when the dough has been mixed 5 + 5 min. When the water has been absorbed by the dough, add the salt and mix the rest of the mixing time.

Dough temp.: 24-25°C.
Mixing time*: 5 min. slow + 5 min. fast + 5 min. fast.
Resting time: 60-120 min. in raising box.
Dough weight: Bread: 750 g. Rolls: 150 g. Baguette: 300 g.
Shape: Bread: Freestanding. Rolls: Square. Baguette: Twisted.
Decoration: Mix of 25% hazelnut flakes, 25% sesame seeds, 25%
almond splits and 25% rye flakes.
Proof time* : Approx. 4060 min.
Bread: Cut 3 times crosswise.
Baking temp.* : Bread: 240°C, falling to 210°C.
Rolls and Baguette: 250°C, falling to 230°C.
Steam as Italian bread types.
Ideal for baking in deck oven.