Livendo® Natural Wheat Sourdough Series

Rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes. Next, in a spiral mixer, blend all ingredients for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (25.5°C). Let dough rest, covered to prevent skin from forming, for 15 minutes.

Divide dough into 2 oz (57 g) portions. Sheet dough into flat discs and drape into large muffin tins. Next fill with a layer of potato chips, then cooked BBQ pulled pork, and more potato chips.

Proof and then bake at 410ºF (210ºC) in a rack, deck or revolving oven for 18 minutes, or until rolls have a hard, golden brown crust. Remove from oven, let cool and drizzle with BBQ sauce.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine chia seeds, honey and water in a spiral mixer and blend for 1 minute on your mixer’s first speed. Then, add dry ingredients and remaining water and blend for 4 minutes on your mixer’s first speed and then for 6 minutes on your mixer’s second speed, or until fully developed. Maintain the dough temperature at 82°F (28°C) and let rise for 30 minutes.

Next, divide dough into desired portions and shape. Place into a proofer set to 85°F (29°C) with 95% humidity for around 50 to 60 minutes. Next, remove from proofer and score.
Set your oven to 440°F (226°C), bake bread for 35 minutes, or until golden brown. Remove from oven, and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre and Red Star’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes. Next, in a spiral mixer, blend all ingredients for 4 minutes on your mixer’s first speed and then for an additional 6 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 78°F (25.5°C). Let dough rest, covered to prevent skin from forming, for 15 minutes.

Divide dough into 1 lb 3 oz (540 g) portions and shape into ovals. Proof at 85°F (29.4°C) with 90% humidity for 50 to 60 minutes. Next, score with a diagonal cut and then bake at 420ºF (150ºC) in a rack, deck or revolving oven (with steam for 5 seconds) for 20 minutes, or until loaves have a hard, golden brown crust. Remove from oven, let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or SafPro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact Lesaffre’s world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine dry ingredients in a spiral mixer and blend for 1 minute on your mixer’s first speed then add remaining ingredients and continue to mix for 7 minutes on your mixer’s first speed speed, and then for 1 minute on your mixer’s second speed or until dough is about 85% developed. Then, let the dough rest for 5 minutes.

It’s important not to overmix the dough (overmixed dough can become weak and tear during sheeting). The dough will get plenty of extra development during the sheeting process. For best results, the dough must be cold out of the mixer. Final dough temperature should be maintained at 63°F (17.2°C).

Next, roll in the butter with one, double “four-fold” and then let rest for 45 minutes in a cooler at 40°F (4.4°C). Next, complete one, single “3 fold” and let rest again for 45 minutes in a cooler at 40°F (4.4°C). Now, gradually sheet the dough down to 5 mm and divide into 2.5 oz (70 g) portions to shape into classic croissants. Be careful not to mold too tightly.

Blast freeze for 20 minutes at -22°F (-30°C) and then place into a cooler to defrost overnight. Before baking, place croissants into a proofer set to 80°F (27°C) with 85 to 90% humidity for 45 minutes.

To bake, place croissants into an oven set to 370°F (187°C) and bake for approximately 15 minutes, or until croissants are a deep, golden color. Remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Soak malted wheat flakes, sesame seeds and sunflower seeds in beer for at least 2 hours. Next, rehydrate the Red Star Active Dry Yeast by combining with water heated to 90°F (32°C) for 10 minutes.

Then, in a spiral mixer, blend all ingredients (including yeast) for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Add seeds and wheat flakes and blend into the dough on your mixer’s first speed until incorporated. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming, for 30 minutes.

Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50 to 60 minutes in a proofer set to 85°F (29.4°C) with 90 percent humidity. Remove from proofer and sprinkle with sesame seeds (optional) and then score as desired.

Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam for 5 seconds) for 25 to 30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Combine all ingredients in a spiral mixer. Mix for 6 minutes on your mixer’s first speed, and then for 3 minutes on high, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C).

Once dough is fully developed, bench for 60 minutes with a fold after 30 minutes. Next, divide dough and shape as desired. For loaves, scale into 12.3 oz. (350 g) portions and shape into round or oval loaves. For buns, scale into 1.7 oz. (50 g) portions and shape into rounds.

At this point, dough may be retarded for 12-16 hours, if desired. Next, top loaves and rolls with toppings (e.g. sesame seeds) and score as desired.

To bake, set a rack, deck or revolving oven to 428°F (220°C) and steam bread for 5 seconds (opening the dumper after 5 minutes). Bake for 20 minutes or until a deep golden crust forms (will vary by oven). Remove from oven and let cool.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.

Blend all ingredients a mixer until the dough is fully developed. Next, allow the dough to rest for 1 hour before dividing into 21.2 oz (600 g) portions. Next, place into banettons and retard, covered, overnight in a cooler.
The next day, remove from cooler and proof before baking. Then, in a deck oven with steam bake at 420°F (215°C) for around 35 minutes until bread is browned and a firm crust has developed.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center™ network by calling (414) 615-4094.