Group 1
Ingredient
KG
Bakers Flour
25.000
5.000
Bakels Instant Active Dried Yeast
0.650
Water (Variable)
15.000
Fruit (as desired)
0.000
Total Weight: 45.650
1. Thoroughly develop the dough.
2. Add fruit and clear.
3. Finished Dough Temperature 30°C.
4. Flour time 10−15 minutes.
5. Divide and mould.
6. Prove, then bake at 220°C.
