Ingredients

Group Ingredients
Ingredient
KG
Bread Flour
12.500
SB 5% Bread Mix
0.625
Yeast
0.345
Water
7.500
Total Weight: 20.970

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.

Product Used

Ingredients

Group Ingredients
Ingredient
KG
Bread Flour
12.500
SB 5% Bread Mix
0.625
Yeast
0.345
Water
7.500
Total Weight: 20.970

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery