Group I
Ingredient
KG
Bread Flour
2.000
0.200
Yeast (Wet)
0.040
Water
1.100
Total Weight: 3.340
  1. Place all ingredients into the mixing bowl. 
  2. Mix until fully developed. Mixing time depends on type of mixer used.
  3. Dough temperature 28˚ – 30˚C.
  4. Scale 1 400g per head and mould in a bun divider.
  5. Place 10 pieces of the moulded dough next to each other in each greased bread tin.
  6. Proof for 50 minutes in the prover.
  7. Bake at 230˚C for 30 minutes.
  8. Remove from the bread tins and glaze with melted butter.   
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas