Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
4.000
80
Grain (soaked)
1.000
20
Bakels Fermdor W Classic
0.150
3
Salt
0.100
2
Bakels Instant Active Dried Yeast
0.060
1.2
Water (Variable)
4.000
80
Total Weight: 9.310

Method

1. Place all ingredients into mixing bowl.
2. Mix Dough to full development.
3. Finished dough temperature: 26°C.
4. Allow dough to rest for 45 - 60 minutes.
5. Scale dough to desired weight and gently mould into shape.
6. Proof in dry conditions (30 mins in proofer and 30 mins at room for a 450g scale weight- as a guide).
7. Bake at 240°C for 10 minutes- with good steam, then reduce oven temperature to 200°C until baked.
(Baking time and temperature will vary depending upon the oven used and the size and shape of the
loaf.)

Yield

Fermdor WM used at 3% although it can be used at up to 6% with formulation modifications. Fermdor WM may be replaced with Fermdor GERM or Fermdor RE for a different flavour and aroma.

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
4.000
80
Grain (soaked)
1.000
20
Bakels Fermdor W Classic
0.150
3
Salt
0.100
2
Bakels Instant Active Dried Yeast
0.060
1.2
Water (Variable)
4.000
80
Total Weight: 9.310

Method

1. Place all ingredients into mixing bowl.
2. Mix Dough to full development.
3. Finished dough temperature: 26°C.
4. Allow dough to rest for 45 - 60 minutes.
5. Scale dough to desired weight and gently mould into shape.
6. Proof in dry conditions (30 mins in proofer and 30 mins at room for a 450g scale weight- as a guide).
7. Bake at 240°C for 10 minutes- with good steam, then reduce oven temperature to 200°C until baked.
(Baking time and temperature will vary depending upon the oven used and the size and shape of the
loaf.)

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fermdor, Tin Bread