Ingredients	Quantity
Bread Flour	700g
Wholemeal flour	300g
Water	700ml
Salt	20g
Tradizy	40g

Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

Great for breakfast or brunch toast

Watch the recipe video here.

Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

Great for breakfast or brunch toast

Watch the recipe video here.

Ingredients	Quantity
Bread Flour	700g
Wholemeal flour	300g
Water	700ml
Salt	20g
Tradizy	40g

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Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

Take Your Baking to a New Level

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ingredients

FEATURED PRODUCT

Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

PREPARING THE DOUGH

Pour all ingredients into a bowl and mix for 4 minutes on low speed. Shift to high speed and mix for another 4 minutes, or until the dough is fully developed. Set the dough aside for 45 min at 28*C.

SHAPING

Divide the dough into 350g portions and shape each piece into a round preshape. Set aside for 10 minutes. Next, mould the dough into a loaf shape. Proof the dough for 45 minutes to 1 hour.

BAKING

Bake the bread at 250*C for approximately 25min. Leave to cool on a wire rack.

Artisan Country Bread

Serving Size

Time Required

Serving Suggestion

PREPARING THE DOUGH

Pour all ingredients into a bowl and mix for 4 minutes on low speed. Shift to high speed and mix for another 4 minutes, or until the dough is fully developed. Set the dough aside for 45 min at 28*C.

SHAPING

Divide the dough into 350g portions and shape each piece into a round preshape. Set aside for 10 minutes. Next, mould the dough into a loaf shape. Proof the dough for 45 minutes to 1 hour.

BAKING

Bake the bread at 250*C for approximately 25min. Leave to cool on a wire rack.

ingredients

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Take Your Baking to a New Level

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Pour all ingredients into a bowl and mix for 4 minutes on low speed.

Shift to high speed and mix for another 4 minutes, or until the dough is fully developed.

Set the dough aside for 45 min at 28*C.

Divide the dough into 350g portions and shape each piece into a round preshape. Set aside for 10 minutes.

Next, mould the dough into a loaf shape.

Proof the dough for 45 minutes to 1 hour.

Bake the bread at 250*C for approximately 25min.

Leave to cool on a wire rack.

Pour all ingredients into a bowl and mix for 4 minutes on low speed.

Shift to high speed and mix for another 4 minutes, or until the dough is fully developed.

Set the dough aside for 45 min at 28*C.

Divide the dough into 350g portions and shape each piece into a round preshape. Set aside for 10 minutes.

Next, mould the dough into a loaf shape.

Proof the dough for 45 minutes to 1 hour.

Bake the bread at 250*C for approximately 25min.

Leave to cool on a wire rack.