Group Ingredients
Ingredient
KG
Bread Flour
12.500
Super Excel 4%
0.500
Yeast
0.200
Water
7.500
Total Weight: 20.700
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 ±40 minutes. Bake at ±240°C with steam at start of baking.
