bake - July 2019 - 58

department
formula
of the month

Poly-batta
This formulation is courtesy of Harry Peemoeller, senior instructor at Johnson & Wales University in Charlotte, North Carolina,
as presented at the International Symposium on Bread. Glenn
Roberts, founder of Anson Mills, explains poly-crop as the "perfect acre" in which a number of grasses (wheat, rye and oats)
and other compatible plants grow together and are harvested
in vertical layers as they ripen. The result: healthy soil, no need
for crop rotation or chemical fertilizers, and the best tasting
versions of these plants that nature can produce. 

TOTAL DOUGH
700 grams poly-crop flour*

Desired dough temperature:

300 grams Sir Galahad

75-77°F

all-purpose flour
800 grams water

Mixing: Mix by hand, adjust

2 grams yeast

water as needed.

20 grams salt
100 grams cracked rye

Bulk fermentation: 90

(optional)

minutes. Stretch and fold

150 grams water for soaking

every 15 minutes for a total of
four to five times.

1 STAGE SOURDOUGH
350 grams poly-crop flour

Divide and shape.

280 grams water

Final fermentation:

3 grams sourdough culture

30-45 minutes

Temperature: 23-27° C or
74-80°F

Bake at 480°F for about

Time: 12 hours

40 minutes

SOAKER (OPTIONAL)

Steam injection

100 grams cracked rye
150 grams water (boiling)

*Winter poly-crop elements

Soak overnight

include Brittany buckwheat,

FINAL DOUGH

Island white rice peas, Scots

630 grams ripe full sour

Bere barley, White Lammas

350 grams poly-crop flour

wheat, African red grain

300 grams Sir Galahad

sorghum, Sea Island benne,

all-purpose flour

camelina, Sea Island guinea

520 grams water

flint corn and Nostrale rice.

2 grams yeast
20 grams salt
250 grams soaker (optional)

58 < JUL 2019 | bakemag.com

JOHN UNREIN

Huguenot black oats, Sea


http://www.bakemag.com

bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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