Group 1
Ingredient
KG
Bakers Flour
1.000
Country Oven Low GI High Fibre Sourdough Bread Concentrate
1.000
Bakels Instant Active Dried Yeast
0.024
Water (Variable)
1.516
Total Weight: 3.540

1. Place all ingredients in spiral mixer.
2. Mix on slow speed for 2 minutes then fast speed for 8 minutes.
3. Finished dough temperature 27-29°C.
4. Allow dough to recover for approximately 5-10 minutes.
5. Scale and mould into desired shape and sizes.
6. Proof at 35°C, 70-80% RH until fully proofed.
7. Bake at 230°C.

Category

Category

Bakery

Finished Product

Finished Product

Bread and Rolls