- If using Compressed Yeast use 200g in above recipe.
- Using bakers percentages - Percentages on white flour weight.
- For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT.
- Using bakers percentages - Percentages on white flour weight.
- If using Compressed Yeast use 200g in above recipe.
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¼C.
- For extra fresh keeping add 1% MONOFRESH.
- If using Compressed Yeast use 200g in the above recipe.
- Using bakers percentages - Percentages on white flour weight.
- If using Compressed Yeast use 200g in above recipe.
- For extra fresh keeping add 1% MONOFRESH.
- Using bakers percentages - Percentages on white flour weight.
- Using bakers percentages - Percentages on white flour weight.
- For extra fresh keeping add 1% MONOFRESH.
- If using Compressed Yeast use 200g in above recipe.
- For extra fresh keeping add 1% MONOFRESH.
- If using Compressed Yeast use 200g in above recipe.
- Using bakers percentages - Percentages on white flour weight.
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 230¡C.
Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
For extra fresh keeping add 1% MONOFRESH.