Group 1
Ingredient
KG
Bakers Flour
5.000
Bakels Fermdor W Classic
0.150
Iodised Salt
0.080
Quantum Plus Improver
0.050
Voltem
0.100
Bacom A100
0.025
Bakels Instant Active Dried Yeast
0.075
Water (Variable)
3.250
Total Weight: 8.730
1. Place all ingredients into mixing bowl.
2. Mix Dough to full development.
3. Allow dough to rest for 5-10 minutes.
4. Scale dough to desired weight and round up.
5. Allow dough pieces to rest for 5-10 minutes.
6. Mould dough pieces into shape and place into tin.
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending
upon the oven used and the size and shape of the loaf.)
Yield: Fermdor WM used at 3% although it can be used at up to 6% with formulation modifications. Fermdor WM may be replaced with Fermdor GERM or Fermdor RE for a different flavour and aroma.
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