Bread and Rolls (Using Bakels High Fibre Low GI Bread Mix)

Ingredients

Group 1

Bakels High Fibre Low GI White Bread Mix

12.500

100.00

Compressed Yeast

0.375

3.00

Water (Variable)

9.250

74.00

Total Weight: 22.125

Method

1. Thoroughly develop the dough for 2 minutes low and 8 minutes high using a spiral mixer.
2. Finished dough temperature 28°-30°C.
3. Floor time 10 minutes.
4. Mould and place in tins and trays.
5. Final proof approximately 40 minutes.
6. Bake at 220°C.