Ingredients
Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
2.500
25
Wholemeal Flour
2.500
25
Bakels Instant Active Dried Yeast
0.100
1
Water (Variable)
6.150
61.5
Total Weight: 16.250
Method
1. Place all ingredients in machine bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 30°C.
4. Allow dough to recover for 15 minutes. Scale and mould to desired shape.
5. Prove, then bake at 230°C.
6. Note: Requires 10−15% more development than white bread.
Ingredients
Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
2.500
25
Wholemeal Flour
2.500
25
Bakels Instant Active Dried Yeast
0.100
1
Water (Variable)
6.150
61.5
Total Weight: 16.250
Method
1. Place all ingredients in machine bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 30°C.
4. Allow dough to recover for 15 minutes. Scale and mould to desired shape.
5. Prove, then bake at 230°C.
6. Note: Requires 10−15% more development than white bread.
Ingredients
Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
2.500
25
Wholemeal Flour
2.500
25
Bakels Instant Active Dried Yeast
0.100
1
Water (Variable)
6.150
61.5
Total Weight: 16.250
Method
1. Place all ingredients in machine bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 30°C.
4. Allow dough to recover for 15 minutes. Scale and mould to desired shape.
5. Prove, then bake at 230°C.
6. Note: Requires 10−15% more development than white bread.
Ingredients
Group 1
Ingredient
KG
%
Jogga Bread Mix
5.000
50
Bakers Flour
2.500
25
Wholemeal Flour
2.500
25
Bakels Instant Active Dried Yeast
0.100
1
Water (Variable)
6.150
61.5
Total Weight: 16.250
Method
1. Place all ingredients in machine bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 30°C.
4. Allow dough to recover for 15 minutes. Scale and mould to desired shape.
5. Prove, then bake at 230°C.
6. Note: Requires 10−15% more development than white bread.
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