Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Bakels Sour Bread Concentrate
2.500
10.00
Bakels Instant Active Dried Yeast
0.375
1.50
Water (Variable)
17.500
70.00
Total Weight: 45.375
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 minutes on fast speed until welldeveloped.
4. Finished dough temperature 30°C.
5. Allow dough to recover for 15 minutes.
6. Flour bench.
7. Scale and hand-mould loosely so air bubbles are trapped and not broken.
8. Allow dough to recover for 10 minutes. Mould into required bread varieties.
9. Bake at 230°C for 30 minutes.
Related recipes
Country Oven Sourdough Bread and Rolls (Using Country Oven Artisan Concentrate)
Products Used
x
1 Product Used
Related products
