Group 1
Ingredient
KG
Fermdor Pane Sano 50% concentrate
1.250
Bakers Strong Flour
1.250
Bakels Instant Active Yeast
0.035
Water
1.650
Total Weight: 4.185
MIXING
Place all ingredients in a spiral mixer.
Mix for 6 minutes on 1st speed, then 7-9 minutes on high speed until dough has fully developed.
Finished dough temperature should be 26ËšC
METHOD
Bulk fermentation for 60 minutes at room temperature in oiled container (cover the container with lid or plastic).
Scale at 550g, mould slightly and place in a well floured round or oblong proving baskets.
Dry prove for 45-55 minutes on a covered rack.
Pre-heat oven to 230ËšC.
Tip bread on baking trays and place bread in oven (steam), reduce the oven temperature to 210ËšC, continue baking for approx 30-35 minutes.
Open the damper/vent after 15 minutes.
