Group 1
Ingredient
KG
Water (Variable)
0.700
Bakels Instant Active Dried Yeast
0.010
Bakels Fermdor Smoked
0.035
Quantum CL 1000 Improver
0.010
Salt
0.020
Bakers Flour
1.000
Total Weight: 1.775
1. Place all ingredients into mixing bowl.
2. Thoroughly develop the dough for 8-10 minutes using a spiral mixer.
3. Finished dough temperature 24-26°C.
4. Bulk fermentation 1 hour at room temperature.
5. Shape as desired, roll in oats or wheat germ.
6. Proof for 30-40 minutes.
7. Bake at 210-230°C for 35-40 minutes.
8. Pull out damper after 15 minutes.
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