Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES BREAD CONCENTRATE
0.250
5
Flour
5.000
100
BAKELS COUNTRY HERB SPECIALTY BASE
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.075
1.5
Water (variable)
3.000
60
Optional: MASTERFAT
0.150
3
Total Weight: 8.875

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed yeast use 225g in the above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES BREAD CONCENTRATE
0.250
5
Flour
5.000
100
BAKELS COUNTRY HERB SPECIALTY BASE
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.075
1.5
Water (variable)
3.000
60
Optional: MASTERFAT
0.150
3
Total Weight: 8.875

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed yeast use 225g in the above recipe.