Group 1
Ingredient
KG
Bakers Flour
10.000
2.000
Bakels Instant Active Dried Yeast
0.260
Dry Gluten
0.050
Water (Variable)
6.000
Total Weight: 18.310
1. Place all ingredients into mixer.
2. Mix for approximately 6-8 minutes (spiral mixer).
3. Rest for 10 minutes.
4. Scale into required weights.
5. Place onto trays.
6. Proof for approx. 40 minutes.
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