FERMDOR ACTIVE
DURUM
New
INSPIRING RECIPES
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
The low dosage of only 4% of the amount of flour makes Fermdor Active Durum a very effective 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.
• Good fresh-keeping qualities.
• Can be used with Bakels bread bases which provides 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.
Basic recipe
FERMDOR ACTIVE DURUM BREAD
Mixing time: 5 +10 min.
Resting time: approx. 90 minutes in a plastic tray, fold directly and once again after 45 minutes.
Scale the dough into desired pieces. Put on floured wooden trays.
Dough weight: approx. 500 g
Proving time: approx. 60 minutes at room temperature or in the fridge over night.
Starting temperature: 240°C
Baking temperature: 210°C
Steam: 15 seconds.
Baking time: approx. 25-30 minutes. Bake in a stone oven.
FOR OPTIMAL
EFFICIENCY AND FLEXIBILITY!
Let us present a variety of breads where the rich, authentic taste of sourdough takes center stage. Artisan breads in new forms that easily and efficiently broaden and refresh your bread assortment.
DURUM ROLLS Fermdor Active Durum
Wheat flour
900 g
Water 650 g
Durum wheat flour 100 g
Bakels Fermdor Active Durum 40 g
Salt 20 g
Topping
Durum wheat flour
Mixing time: approx. 3+6 min.
Resting time: 20 min.
Dough weight: 70 g
Proving time: approx. 45 min.
Starting temperature: 230°C
Baking temperature: 230°C
Steam: 7 sec.
Baking time: approx. 13-15 min.
After mixing time, let the dough rest for 20 minutes.
Weigh up a press of 2100 g. Divide it and brush with water.
Roll in coarse durum flour.
Prove for approx. 45 minutes and bake.
BAGUETTE Fermdor Active Durum
Wheat flour
1350 g
Water 1175 g
Bakels Fermdor Active Durum 60 g
Salt 30 g
Mixing time: approx. 8+8 min.
Resting time: 45+20 min.
Dough weight: 350 g
Proving time: approx. 75 min.
Starting temperature: 250°C
Baking temperature: 250°C
Steam: 15 seconds.
Baking time: approx. 18-20 min.
After mixing time, let the dough rest for 45 minutes in a plastic tray. Scale into 350 g pieces, shape round. Let rest for 20 minutes and shape into baguettes. Put on a floured linen cloth. Prove for approx. 75 minutes in room temperature. Score and bake in a stone oven.
INSPIRING BAKING with Fermdor Active Durum
FARMERS BREAD Fermdor Active Durum
Wheat flour
1200 g
Water 870 g
Unmixed sifted rye 130 g
Bakels Fermdor Active Durum 60 g
Salt 30 g
Mixing time: approx. 4+4 min.
Resting time: 15+15 min.
Dough weight: 600 g
Proving time: approx. 15 hours in the fridge (3°C)
Starting temperature: 240°C
Baking temperature: 220°C
Steam: 20 sec.
Baking time: approx. 30-35 min.
After mixing time, let the dough rest for 15 minutes. Scale 600 g pieces, round-up and form into loaves or round breads. Place on a floured wooden board. Let rest for 15 minutes. Refrigerate for 15 hours. Score and bake.
CIABATTA Fermdor Active Durum
Wheat flour
1000 g
Water 820 g
Bakels Fermdor Active Durum 60 g
Olive oil 60 g
Salt 20 g
Topping
Sifted wheat flour
Mixing time: approx. 8+6 min.
Resting time: 50+35 min.
Dough weight: 150-250 g
Proving time: approx. 40-45 min. in room temperature.
Starting temperature: 250°C
Baking temperature: 250°C
Steam: 15 sec.
Baking time: approx. 15-18 min.
After mixing time, let the dough rest in an oiled plastic tray. Fold after 50 minutes, then let rest for another 35 minutes. Put on a floured baking table and cut into 150-250 g pieces. Prove in room temperature for approx. 40-45 minutes. Bake in a stone oven.
RUSTIK PAVE Fermdor Active Durum
Wheat flour
Bakels Fermdor Active Durum
Mixing time: approx. 4+6 min.
Resting time: approx. 15 hours in the fridge (3°)
Dough weight: 400 g
Starting temperature: 250°C
Baking temperature: 250°C
Steam: 15 sec.
Baking time: approx. 18-20 min.
After mixing time, fold and put in an oiled plastic tray with a lid. Refrigerate for 15 hours. Put on a floured baking table and cut into rectangular pieces. Score and bake in a stone oven.
FOCACCIA Fermdor Active Durum
Topping
Mixing time: approx. 4+7 min.
Resting time: 2 hours in a tray.
Fold 2 times during resting time.
Dough weight: 1500 g
Proving time: approx. 60 min.
Starting temperature: :260°C
Baking temperature: 230°C
Steam: 5 sec.
Baking time: approx. 15-20 min. depending on size.
After mixing time, put in an oiled plastic tray.
Let rest for 2 hours, with 2 folds. Scale 1500 g in a capsule, 60x40 cm. Press the dough so that it covers the whole capsule.
Prove for approx. 60 min. Brush with olive oil.
Press the dough with your fingers and add preferred seasoning, e.g. olives, tomatoes and herbs.
HAVE YOU READ OUR FIRST RECIPE BROCHURE?
Scan the code to access an inspiring recipe folder where we bake amazing artisan breads based on our own bread mixes and Fermdor Active Durum!
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