Lallemand Baking
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Garlic Bread

Crusty and special bread application using Instaferm® Instant Dry Yeast and EuroPremix® dry flavor bases.

Ingredients

Name lbs. oz % (bakers percent) kg
Flour 100 1.8
Water 75 1.35
Instaferm® 01 20 0.001
EuroPremix® Garlic 15 0.270
Salt 2 0.04
Oil 4 0.08
Gluten 4 0.08

Instructions

Total dough: 3640g

Scaling Weight: 400g (9 loaves)

  • Add wheat flour, yeast, salt and half of water
  • Knead until a uniform dough is achieved
  • Add EuroPremix blend and the remaining water
  • Knead until it has a uniform and elastic dough
  • Rest for 15-20 minutes, forge to taste
  • Ferment 40 minutes in fermentation chamber at 35°C and 70% humidity, taking care to avoid over fermentation
  • Score
  • Bake at 200-210°C for 40min with 10 seconds of steam
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.