Flavors / Smokes Used
|Flavor / Smoke||Usage Rate||Description|
|Nat Caramelized Onion FL WONF 6147-OS||1%||Adds a deep-browned onion flavor with a toasted top note that pleasantly permeates with the aroma of the baking bread and gives a wonderful smoothness to the finished loaf.|
|Dry Active Yeast (Sponge)||0.35||0.02||9.80||0.98|
|Warm Water 100°F (Sponge)||3.26||0.20||92.40||9.24|
|Bread Flour (Sponge)||3.92||0.24||111.00||11.10|
|Warm Water 100°F (Dough)||7.82||0.49||221.80||22.18|
|Olive Oil (Dough)||2.93||0.18||83.20||8.32|
|Bread Flour (Dough)||14.75||0.92||418.20||41.82|
- Combine the sponge ingredients into a mixing dish and blend using a hook until a smooth elastic dough forms. Cover the sponge and place in 80°F warming oven until it doubles in volume and begins to fall.
- Combine the sponge with the rest of the ingredients, including the Red Arrow product, and mix using the hook attachment until a smooth elastic dough forms. Cover the dough and place in 80°F warming oven until it doubles in volume.
- Punch the dough down and shape accordingly. Allow to proof at 80°F for 25 minutes. Bake at 375°F until a toothpick placed in the center comes out dry. Approximately 25 – 35 minutes depending on the dough shape.
Other Recommended Flavors:
Nat Fried Garlic FL WONF 6160-OS: gives the bread a pleasant sharp Garlic note that blends into the bread without overpowering it.
Usage rate: 1%