Group 1
Ingredient
KG
%
Bakels Multiseed Bread Mix
12.500
100.00
Bakels Instant Active Dried Yeast
0.190
1.50
Water (Variable)
6.500
52.00
Total Weight: 19.190
1. Thoroughly develop the dough for 8-10 minutes using a spiral mixer.
2. Finished dough temperature 28°-30°C.
3. Floor time 10-15 minutes.
4. Divide and rest for 10 minutes.
5. Mould and place in tins and trays.
6. Final proof approximately 45 minutes.
7. Bake at 220°C.
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