Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt
0.080
2
BAKELS CRUSTY BREAD CONCENTRATE
0.120
3
BAKELS INSTANT ACTIVE YEAST
0.040
1
Water (variable)
2.300
58
Total Weight: 6.540

Method

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

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt
0.080
2
BAKELS CRUSTY BREAD CONCENTRATE
0.120
3
BAKELS INSTANT ACTIVE YEAST
0.040
1
Water (variable)
2.300
58
Total Weight: 6.540

Method

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

Additional Information

Using bakers percentages - Percentages on white flour weight