Lamourette, Bread Mix, 1kg

In stock
SKU
17-128400R1
Special Price ฿299.60 Regular Price ฿315.65
Quick Overview

Nutritious and nut-flavoured French baked goods

Concentrate Mix 10%: Just replace 10% of your wheat flour mixture with L’Amourette Bread Concentrate

Add nourishing benefits and aromatic flavours to your homemade French breads in one easy step with our L’Amourette Bread Concentrate

Yielding high volumes, light crumb texture and classic sourdough taste, L’Amourette Bread Concentrate can be added to recipes for Premium Baguettes, Pain De Campagne, Pretzels, Ciabatta, Pide Bread, Potato Bread, Olive Bread, Focaccia, Spinach Bread, Chestnut Bread and more

Our L’Amourette Bread Concentrate is formulated with wheat flour and wheat germs -- both of which are rich sources of plant-based protein, fibre and minerals -- providing essential nutrients to protect the body, strengthen the immune system, and enhance heart and digestive health

Scrumptious, golden-brown, malty and crispy French-style breads in the comfort of your home, L’Amourette Bread Concentrate is the secret ingredient to your next masterpiece. Simply replace 10% of your wheat flour mixture with L’Amourette Bread Concentrate and follow your recipe of choice

L’Amourette Bread Concentrate is easy to use, suitable for fresh goods, retarded fermentation and interrupted fermentation

L’Amourette Bread Concentrate can be added to recipes for Premium Baguettes, Pain De Campagne, Pretzels, Ciabatta, Pide Bread, Potato Bread, Olive Bread, Focaccia, Spinach Bread, Chestnut Bread and more

L’Amourette – Baguettes

Preparation Time: 13 minutes

Proofing and Resting Time:130 – 140 minutes

Baking Time:25 – 30 minutes

Outcome:3 Baguettes

 

Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes

 

Ingredients

  • 50 g L’amourette
  • 500 g Wheat flour (type 550)
  • 15 ml Vegetable oil
  • 11 g Instant yeast
  • 400 ml Water, (approx. 20°C)

 

Method

1. Mix L‘amourette, wheat flour and instant yeast with 360 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C

2. Add the rest of the water, 40 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast

3. Start the bulk fermentation time for 20 minutes.

4. Scale the dough into 315 g pieces and mould the dough in your preferred shape, we recommend long and oval.

5. Dip the tops of the dough pieces into rye flour and place the dough pieces onto a greased baking tray.

6. Score the dough pieces, we recommend 3-4 long score across the dough.

7. Allow to final proof for 90 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.

8. The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.

9. Bake the baguettes for 25 - 30 minutes.

More Information
FDA Number10-3-09023-1-0157
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainMaize/Corn
Usage %0-25%
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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