Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.075
1.50
Sugar
0.500
10.00
BAKELS LIQUID IMPROVER
0.125
2.50
MASTERFAT
0.200
4.00
0.080
1.60
Water (variable)
2.600
52.00
Optional: MONOFRESH
0.050
1.00
Total Weight: 8.630
No time dough. Place all ingredients into machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 200¡C.
For extra fresh keeping add 1% MONOFRESH. Using bakers percentages - Percentages on white flour weight. If using compressed yeast use 250g in above recipe.
