Colorful loaf of Breads

Hot fire batard

Previous Manipulation: Add the Jalapeños & Sproutgrain Oat at the end of the mixing time.
Mixing Time: 00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC: 24 °C
Bulk Fermentation: 00:15:00
Scale: 1050 Grams
Manipulation After Scale: Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof: 00:15:00
Make Up : Make long and place in big bannetons.
Final Fermentation: 12:00:00; 6 °C; 75 % Humidity
Decoration before baking: turn over on a oven loader, dust rye flour and give incisions.

Previous Manipulation: Toast the pumpkin and the chia seeds in the oven before using. Add the toasted chia & pumpkin, papaya & pineapple at the end of the mixing time.
Mixing Time: 00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC: 24 °C
Bulk Fermentation: 00:25:00
Scale: 1050 Grams
Manipulation After Scale: Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof: 00:25:00
Make Up : Make long and place in big bannetons.
Final Fermentation: 12:00:00; 8 °C; 75 % Humidity

Previous Manipulation: Add Bee pollen and sunflower seeds add the end of the mixing time.
Mixing Time: 00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC: 24 °C
Bulk Fermentation: 00:25:00
Scale: 1050 Grams
Manipulation After Scale: Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof: 00:25:00
Make Up : Make long and place in big bannetons.
Final Fermentation: 12:00:00; 8 °C; 75 % Humidity

Previous Manipulation: Add the Seaweed & Dulse at the end of the mixing time.
Mixing Time: 00:12:00 1st Speed 00:01:00 2nd Speed
Dough ºC: 24 °C
Bulk Fermentation: 00:25:00
Scale: 1050 Grams
Manipulation After Scale: Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof: 00:25:00
Make Up : Make long and place in big bannetons.
Final Fermentation: 12:00:00; 8 °C; 75 % Humidity

Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00