Group Ingredients
Ingredient
KG
2.000
White Bread Flour
2.000
Yeast
0.100
Water
2.200
Total Weight: 6.300
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Scale and mould as required. Final proof +40 minutes. Bake at +230°C with steam at start of baking.
