Tomato Bread Mix

A complete powder mix to produce high quality tomato bread.

Recipe

INGREDIENTS

	kg grm % Tomato Bread Mix 10 .000 100 Yeast 00 .300 3 Water - approx 6 .000 60

METHOD

Spiral 3 minutes slow - 6 minutes fast slow mixing - 3 minutes slow - 10 minutes 2nd speed dough temperature 26-28°C, scale as required. 1st mould - rest 10 minutes.. Final mould - prove for 40 minutes Approx. Bake at 230°C - 446°F. Up to 5% water can be replaced with olive oil if preferred.

RECIPE VARIATION

Method increase water to 70% or combination of up to 5% olive oil and water.

Bulk ferment in oiled, covered container for 45 minutes.

(1) Gently tip dough onto heavily floured surface and dredge dough with flour.

(2) Gently form dough into a rectangle and stretch evenly to a thickness of approximately 1¹/4” (30mm).

(3) Using a steel scraper, chop dough into rectangular pieces.