Group I
Ingredient
KG
Cake flour
2.000
0.400
Ground Cinnamon
0.010
Wet Yeast
0.090
Water
1.100
Total Weight: 3.600
- Place all the ingredients from Group I into the mixing bowl and mix until fully developed.
- Dough temperature 28ºC - 30ºC.
- 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 210ËšC for 20 minutes.
Yield: Recipe makes 8 breads
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