Group 1
Ingredient
KG
%
Flour
4.000
100.00
Salt
0.080
2.00
BAKELS CRUSTY BREAD CONCENTRATE
0.120
3.00
BAKELS INSTANT ACTIVE YEAST
0.040
1.00
Water (variable)
2.300
58.00
Total Weight: 6.540

No Time Dough Place all ingredients in machine bowl and develop thoroughly Allow to recover 5 to 10 minutes Divide and mould as desired Proof in a fairly dry prover then bake with plenty of steam at 230¼C Open oven vent for last 5-10 minutes baking to enhance the crisp

If using Compressed Yeast use 125 g in above recipe. Using bakers percentages - Percentages on white flour weight.