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The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
2 ก้อน
00h 10
00h 35
Want to switch up your everyday bread for something extraordinarily tasty? Make our top-selling French Village Mix your go-to ingredient for aromatic and flavorful vegan bread. For an extra bite of sweet chewiness and crunch that will have you looking forward to your breakfast toasts, pack your wholegrain loaf with pockets of dried mangos and walnuts.
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 30 – 35 minutes
Outcome: 2 loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Mix all Ingredients, except walnut and dried mango, for 2 minutes slow and 6 minutes fast. Add walnut and dried mango for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
Cover the bowl and start the bulk fermentation for 20 minutes
After bulk fermentation, scale the dough into 485 - 490 g pieces. Cover and start Intermediate proof for 10 minutes
Mould the dough in your preferred shape, we recommend long and oval
Spray the dough tops of the dough pieces with water, dip into French Village Mix and place onto a greased baking tray
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with 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
Score the tops of the dough pieces to stop the crust cracking
The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the loaves for 30 - 35 minutes
