Ingredients

Group 1
Ingredient
KG
Bakels Chia Bread Mix
2.000
Bakels Instant Active Dried Yeast
0.020
Canola Oil RBD
0.020
Water (Variable)
1.200
Total Weight: 3.240

Method

1. Using a 10 quart bowl and dough hook.
2. Place all ingredients into mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix for approximately 6-8 minutes on top speed until well developed.
5. Finished dough temperature 27°-30°C.
6. Allow dough to recover for 10 minutes.
7. Cut and mould as desired.
8. Allow dough to rest for a further 10 minutes.
9. Proof for approximately 45-60 minutes.
10. Bake at 230°C for 30 minutes.

Ingredients

Group 1
Ingredient
KG
Bakels Chia Bread Mix
2.000
Bakels Instant Active Dried Yeast
0.020
Canola Oil RBD
0.020
Water (Variable)
1.200
Total Weight: 3.240

Method

1. Using a 10 quart bowl and dough hook.
2. Place all ingredients into mixing bowl.
3. Mix on slow speed for 2 minutes.
4. Mix for approximately 6-8 minutes on top speed until well developed.
5. Finished dough temperature 27°-30°C.
6. Allow dough to recover for 10 minutes.
7. Cut and mould as desired.
8. Allow dough to rest for a further 10 minutes.
9. Proof for approximately 45-60 minutes.
10. Bake at 230°C for 30 minutes.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Bread Rolls, Tin Bread