Group 1
Ingredient
KG
Country Oven Digestive Bread
1.000
1.000
Bakels Instant Active Dried Yeast
0.024
Water (Variable)
1.300
Total Weight: 3.324

1. Place all ingredients in mixing bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 27-29°C.
4. Allow dough to recover for 10 minutes. Scale and mould to desired shape.
5. Prove at 35°C, 70-80% RH until fully proofed.
6. Bake at 230°C

Category

Category

Bakery

Finished Product

Finished Product

Bread and Rolls