Group 1
Ingredient
KG
Water (Variable)
1.000
Quantum CL 1000 Improver
0.010
Bakels Fermdor R Plus
0.040
Salt
0.027
Bakers Flour
1.350
Bakels Instant Active Dried Yeast
0.010
Total Weight: 2.437
1. Place all ingredients into mixing bowl.
2. Thoroughly develop the dough for 8-10 minutes using a spiral mixer.
3. Finished dough temperature 24-26°C.
4. Bulk fermentation 1 hour at room temperature in oiled container.
5. Shape as desired.
6. Proof for 40 minutes.
7. Bake at 220-230°C for 40-50 minutes.
8. Pull out damper after 20 minutes.
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