FERMDOR ACTIVE Recipe inspiration
DURUM
Bakels product FERMDOR ACTIVE DURUM
A bread concentrate with active components that can be used for a variety of applications.
Fermdor Active Durum provides bread that has an authentic taste of traditional sourdough.
This product is the perfect basis in your bread production - just add flour, salt and water to bake a variety of breads with rich flavour, great taste, beautiful crust and a perfect crumb texture.
PRODUCT INFORMATION
260600 Fermdor Active Durum
Cost effective
The low dosage of only 4% of the amount of flour makes Fermdor Active Durum a very affordable product.
BENEFITS ✓
• Low dosage (4%)
• Convenient packaging - 1kg (sold in packs of 8 x 1kg)
• Same perfect result every time.
• The breads get a nice crust and perfect crumb texture as a complement to the great taste.
• Gives good fresh-keeping qualities.
• Can be used with Bakels bread bases which gives you endless variety on your assortment.
• For the baker who wants to maximise sales of high quality artisan breads.
Storage: Ambient, cool, dry conditions. Store away from direct sunlight and frost.
Packaging: 8 x 1kg plastic bag in carton.
Shelf life: 9 months.
Dosage: 4% on flour weight.
FERMDOR ACTIVE DURUM BREAD
INGREDIENTS
Strong wheat flour 1500 g Water 1000 g
Bakels Fermdor Active Durum 60 g Salt 30 g
METHOD
Mixing time: 5 + 10 minutes.
Resting time: minimum 60 minutes in a plastic tray, with some folds.
Scale the dough into desired pieces.
Proving time: in the fridge overnight or 60 minutes at room temperature.
Starting temperature: approx. 240°C with good steam.
Baking temperature: 210°C
Baking time: 18-24 minutes depending on size.
FERMDOR ACTIVE DURUM ARTISAN BREAD
INGREDIENTS
Strong wheat flour 1350 g
Water 16-18°C 1000 g
Bakels Fermdor Active Durum 54 g
Salt 30 g
METHOD
Mixing time: 4 + 7 minutes.
Resting time: 2-3 hours i plastic tray, with some folds.
Scale the dough into desired pieces.
Proving time: approx. 60 minutes in room temperature.
Starting temperature: approx. 270°C with good steam.
Baking temperature: 230°C, open the damper after half the baking time.
Baking time: 18-24 minutes depending on size.
INGREDIENTS
Strong wheat flour 1700 g
Water 1000 g
Aromatic Baking malt light
Roasted pumpkin seeds
Roasted sunflower seeds
200 g
100 g
100 g
Bakels Fermdor Active Durum 64 g
Roasted flaxseed 50 g
Salt
METHOD
Mixing time: 4 + 4 minutes.
Resting time: 20 minutes.
Scale the dough into desired pieces.
30 g
Starting temperature: approx. 240°C
Baking temperature: 210°C
Proving time: in a prover for approx. 50 minutes.
Baking time: 18-24 minutes depending on size.
INGREDIENTS
Strong wheat flour 1600 g Water 1000 g
Bakels Fermdor Active Durum 64 g
Salt 32 g
Mixed olives 500 g
METHOD
Mixing time: 6 + 2 minutes, add olives, mix for 2 minutes.
Resting time: 45 minutes.
Scale the dough into desired pieces.
Proving time: 45 minutes, at 28°C, 75% humidity.
Baking temperature: 230°C with steam.
Baking time: 18-30 minutes depending on size.
FOR OPTIMAL EFFICIENCY AND FLEXIBILITY!
Mix Bakels bread bases with Fermdor Active Durum to get a wide variety of artisan breads to offer your customers. Here we show two different baking variants of a selection of our most popular bread bases. Each with its own special character.
CHIA & OAT BASE + Fermdor Active Durum
INGREDIENTS BREAD
Bakels Chia & Oat base 500 g
Bakels Fermdor Active Durum 60 g Salt 0 g
BREAD
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 8 seconds.
Baking time: approx. 25 minutes.
Mixing time: approx. 5+4 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
GOURMET BASE + Fermdor Active Durum
INGREDIENTS BREAD
Bakels Gourmet base
Bakels Fermdor Active Durum 60 g Salt 0 g
BREAD
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 8 seconds.
Baking time: approx. 25 minutes.
TRAY BREAD
Mixing time: approx. 5+5 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
BAKELS BREAD BASES & Fermdor Active Durum
MULTISEED + Fermdor Active Durum
INGREDIENTS
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 8 seconds.
Baking time: approx. 25 minutes.
INGREDIENTS BREAD BREAD
Mixing time: approx. 5+5 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
MAIZE BASE + Fermdor Active Durum
Bakels Maize
BREAD
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 8 seconds.
Baking time: approx. 25 minutes.
TRAY BREAD
Mixing time: approx. 5+5 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
RÅGER + Fermdor Active Durum
INGREDIENTS
Wheat flour
Water
Bakels Råger 300 g
Bakels Fermdor Active Durum 60 g Salt 15 g
BREAD
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 8 seconds.
TRAY BREAD
TRAY BREAD
Mixing time: approx. 5+5 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
Baking time: approx. 25 minutes. Wheat
TOMATO BREAD + Fermdor Active Durum
INGREDIENTS
Bakels Tomato bread
Bakels Fermdor Active Durum
BREAD
Mixing time: approx. 5+2 minutes.
Resting time: 20 minutes.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
TRAY BREAD
TRAY BREAD
Mixing time: approx. 5+5 minutes.
Resting time: 90 minutes in a plastic tray, two folds.
Dough weight: approx. 500 g
Proving time: approx. 45 minutes in room temperature.
Starting temperature: 260°C
Baking temperature: 230°C
Steam: 20 seconds.
Baking time: approx. 35 minutes.
PINSA with Fermdor Active Durum
INGREDIENTS
Wheat flour
Bakels Lecisoft Master 15 g
BREAD
Mixing time: approx. 4+8 minutes.
Resting time: 120 minutes in a plastic tray, 3x3 folds.
Dough weight: approx. 250 g
Gently fold the dough into an oblong shape with olive oil and add the tomato sauce.
Bake directly in a stone oven.
Baking temperature: 300°C
Baking time: 4 minutes.
With filling:
Baking temperature: 250°C
Baking time: approx. 5-6 minutes.
PRODUCTS IN THE RECIPES
260600 Bakels Fermdor Active Durum
Bakels Chia & Oat base
392213 Bakels Maize base
395911 Bakels Råger
391211 Bakels Tomato bread 190710 Bakels Lecisoft Master
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