Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
QUANTUM PLUS
0.065
1.25
Sugar
0.200
4
MASTERFAT
0.200
4
0.050
1
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
3.000
60
Total Weight: 8.695

Method

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. Proof then bake at 230¼C.

Additional Information

If using compressed yeast use 250g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
QUANTUM PLUS
0.065
1.25
Sugar
0.200
4
MASTERFAT
0.200
4
0.050
1
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
3.000
60
Total Weight: 8.695

Method

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. Proof then bake at 230¼C.

Additional Information

If using compressed yeast use 250g in above recipe.