Rustic

Unique! A special blend of 100% flaked wholegrains designed to produce Rustic bread when made with Rustic improver. This product is made from specially selected English wheat and processed in a unique way to produce a characteristically flavoured loaf.

Recipe: Rustic Bread

INGREDIENTS

Stage One

kg

g

%

Milled Rustic Flour

16

000

100

Water Approx

11

200

70

Salt

0

320

2

Yeast

-

500

3.125

Improver

1

600

10

MIXING/APPROX

Spiral 2 mins. slow, 8 mins. fast.

Hi-Speed 2 mins. 30 seconds. 3 mins.

Artofex 35 Minutes.

PROCESSING

Scale as required, give a first mould, rest 10 min. give a final mould, roll in Rustic flaked. Place on trays or into tins, etc.

Final Dough Temp. 27°C

Prove at 32-35°C 85% Humidity 50 min. approx.

Bake at 240°C - 460°F 30 mins. small loaves 35 mins. large loaves

 

Prove at 32-35°C (90-95°F) 85% Humidity for 30-50 min. Care should be taken not to overprove or use excessive heat. Bloomers etc. 35 min. tins 35-50 min.

Bake at 240°C - 460°F for 30-35 mins.

Pull dampers half way through baking.

Recipe: Rustic Sticks,

Crusty Rolls

INGREDIENTS

Stage One

kg

g

%

Rustic Flour

16

000

100

Water

11

200

70

Salt

0

320

2

Yeast

-

500

3.125

Rustic Improver

1

600

10

S500 Improver

0

320

2

Final Dough temp 27°C

MIXING/APPROX

Spiral 2 mins. slow, 8 mins. fast.

Hi-Speed 2.5 mins. 30 seconds.

Artofex 35 Minutes.

PROCESSING

Scale as required into sticks/rolls. Rest for 10 minutes. Give final mould, roll in Rustic flakes and place on trays or into French stick trays.

Prove at 32-35°C 85% Humidity 30-35 min. Care should be taken not to overprove or use excessive heat. Inject with steam for 15-20 seconds and bake at 240°C/460°F for 20-30 min.

Pull dampers half way through baking.