Softgrain Amber Grain Hoagie - Puratos

Working Method:

Mixing Spiral - 7' 1st speed - 7' 2nd speed
Dough Temperature - 27°C
Bulk fermentation - None
Scale - 350 Grams
Intermediate proof - None
Make Up - Batard shape through moulder 9 inches in length
Final Fermentation - 70-75 Minutes @ 100°F
Decoration before baking - Two overlapping diagonal cuts
Oven temperature °C - 430°F
Baking Time - 22-27 minutes

About this recipe:

Complexity level:

Discover

Related recipes

HyperFocal: 0

O-tentic Tutto Pugliese Raisin Roll

Bread to Share

Triple Multigrain Bread

Portuguese Roll

Sprouted Grain Boule

Jalapeno, Ham & Cheese Bread

Pan A La Ancien't

Softgrain Rye Rolls

Crusty Rye Sandwich Rolls

Ancient Grain Batard

Softgrain Roll

Sprouted Grain Italian Hoagie

Crusty Roll

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024