Group Ingredients
Ingredient
KG
Cake flour
2.000
0.400
Ground Cinnamon
0.005
Wet Yeast
0.080
Water
1.100
Bakers Mix Blue Label (Optional)
0.200
Total Weight: 3.785
Place all the ingredients (except the Bakers Mix) into the mixing bowl and mix until fully developed. Add the Bakers Mix and mix for 1 minute on slow speed. Dough temperature 28°C - 30°C. Mixing time depends on type of mixer used. Scale 450g each. Divide each into 4 x 112.5g strips. First proof 10 minutes. Mould and braid 4 strips per loaf as required. Final proof ±40 minutes. Brush the top with egg wash. Bake at 210˚C for 20 minutes.
