Consumers are constantly looking for new flavours and taste experiences. How can you innovate with a product percieved as classic, such as bread? Its base is as simple as it is versatile. This sandwich recipe highlights the possibility to vary your recipes and presentation. By focussing on the naturalness of the ingredients, bread offers a perfect opportunity to share more about its origin.
Tell your story
The majority of consumers around the world would find it interesting if bakeries shared more about their tradition. Sharing stories can help emphasize the naturalness of the ingredients. For the baked goods industry this offers an interesting opportunity. Even a simple bread, that contains only a few basic ingredients, has a lot to tell. The history, the heritage and the production process present a lot of interesting facts to share with your customer. The same goes about specific bread types and country classics like for example Italian focaccia or ciabatta.
Same dough, different shape
The sandwich concept is a basic recipe which allows you to add your own creativity or to respond to the demand of your consumers. Create different breads using the same dough, again and again:
- Mixing: Add ancient grains to the dough. Use seeds full of good fats like pumpkin and sunflower seeds to enhance the health profile of the bread.
- Shape: Create different original shapes like ciabatta, batard, fougasse, braid or cluster bread.
- Decorate: Make different scores along the bread surface to allow the crust to get a unique rough texture.
- Topping: Add flour, grains or seeds on top for a completely different look (and taste).
Sandwich concept: 3 x O-tentic recipe examples
1. Prosciutto Shell with parma ham, mozarella, tomatoes and a hint of basil.
2. Open Tartine with Melted Gruyere Cheese, Grilled Pear topped with Grilled Vanilla Bean Scampi.
3. Roasted Beef with Mango and Capsicum Salsa served with fresh salad greens and a touch of mustard.
Adapt these recipes by opting for one of the following changes:
- fresh sliced O-tentic Durum baguette
- a thin slice of O-tentic toasted batard with olive oil
- a small dinner roll topped with Puravita Décor
- Flour 100% / 2000 g
- O-tentic Durum 4% / 80 g
- Salt 2% / 40 g
- Water 68% / 1360 g
4 minutes 1st speed, 5 minutes 2nd speed
Dough temperature: 24 °C
Bulk fermentation: 30 °C ambient temperature
Scale: 350 g
Intermediate proof: 10 °C ambient temperature
Final fermentation: overnight 6 °C
Decoration before baking: score for an open crust
Oven temperature: 230 °C - 250 °C
Baking time: 26 minutes
Interested in this recipe?
O-tentic is a natural active bakery component that gives you the creative freedom to make breads without the need for long fermentation times. Together with your personal expertise, O-tentic will enable you to create a wide range of high-quality traditional breads with ease. Read more about this innovative ingredient and learn how it can be helpful for your business.