Baked Bread Improver Desem (Fermdor Active Durum) 1kg
Fermdor Active is a concentrated powdered bread improver (including active components to bake premium artisan bakery products). It gives your bread the authentic taste of traditional sourdoughs.
Fermdor Active forms the basis of your bread making. Take for example the main ingredients of bread: flour, water and salt. Simply add 4% Fermdor Active, with this you will bake a wide range of artisan quality bread with a delicious full flavour, incredible aroma and exceptionally beautiful structure. Whatever bread you bake, the quality is constant!
Rye Bread recipe:
-400 grams Wheat flour
-100 grams Rye flour
-340 ml lukewarm water (40C)
-25 grams Fermdor active
-8 g salt
Add all ingredients, including the leavening porridge in the mixing bowl. Knead the dough for 12-15 min in the food processor. Manual kneading can also be done for 20 min. After kneading, place the dough in a bowl with flour or oil and cover with plastic and leave to rise for 60 min*. Then roll up the dough and shape it into the desired shape and place either on a baking tray or in a baking tin. Let the dough rise again for at least 60 minutes in a warm place. Heat the oven to 250C. Place the bread in the oven and reduce the temperature to 220C. Bake in 40 min, small loaves in 25 min. Remove the bread from the oven and pat the bottom, if it sounds hollow then the bread is done.
Recipe Dough Bread:
-500g Wheat flour
-330ml lukewarm water (40C)
-25g Fermdor active
-8g salt
Add all ingredients, including the sourdough porridge in the mixing bowl. Knead the dough for 12-15 min in the food processor. Manual kneading can also be done for 20 min. Optional: after kneading, add a filling of chopped olives and/or chopped sun-dried tomatoes. 20% filling so on this recipe 100grams. After kneading, place the dough in a bowl with flour or oil and cover with plastic and leave to rise for 60 minutes*. Then roll up the dough and shape into the desired shape and place either on a baking tray or in a baking tin. Let the dough rise again for at least 60 minutes in a warm place. Heat the oven to 250C. Place the bread in the oven and reduce the temperature to 220C. Bake in 40 min, small loaves in 25 min. Remove the bread from the oven and tap the bottom, if it sounds hollow then the bread is done.
Pizza recipe:
-500g Wheat flour (preferably, Italian flour type'00')
-340ml lukewarm water (40C)
-20g Fermdor active
-10g oil
-8g salt
Add all ingredients, including the leavening porridge in the mixing bowl. Knead the dough for 12-15 min in the food processor. Manual kneading can also be done for 20 min. Let the dough rest for 15 min. Divide the dough into 4 equal pieces and roll it up and dust with flour and let it rise under a tea towel or plastic for an hour. Preheat the oven, preferably with pizza stone, to 250-300C. If you do not have a pizza stone, you can preheat a baking tray and slide the pizza onto it later. Sprinkle the work surface with flour and press each ball of dough with your hands into a circle about 30 centimetres long. Place the pizza in the oven and bake for 15 minutes. You can also place the dough in the fridge for a longer time after dividing it into four pieces. From the fridge let the dough rise for 30 minutes once you have made the pizza.
*TIP: Put your dough in the oven with proofing setting or heat it to 40C and put a bowl of water in it. This ensures good temperature and humidity during baking.
*The packaging says 4% dosage, for home bakers we dose slightly higher (5%)to get better action from the dough and end result.
Specifications:
Ingredients: durum wheat, leaven(dried), yeast(dried), wheat flour, flour improver (ascorbic acid), enzymes (TARWE), yeast(inactivated),
Dosage: 4% Fermdor Active Durum on flour.
, Store cool and dry (away from direct sunlight and frost)
Bakels Bread Improver Desem (Fermdor Active) 1kg 
