Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.
(Wet Yeast - 0.250kg can be used as a substitute for Bakels Instant Dried Yeast)
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