Group 1
Ingredient
KG
1.250
Bakers Strong Flour
1.250
0.025
Water
1.600
Total Weight: 4.125
Group 2
Ingredient
KG
Parmesan Cheese
0.075
Bakery Cheese
-
Total Weight: 0.075
- Place all ingredients in a mixer, mix for 2 minutes on slow speed, then 7-9 minutes on fast speed or until fully developed.
- Final dough temperature 28ËšC.
- Bulk fermentation for 60 minutes at room temperature in a slightly oiled container. Cover the container with a lid or plastic.
- Scale at 550gm, mould loosely and place into a well floured proving Basket.
- Allow another 40 -60 minutes to dry prove. Make sure bread is covered .
- Once proved, tip bread onto baking tray and give the desired cuts..
- Pre-heat oven to 230ËšC.
- Place bread in oven (steam 10 seconds). Reduce the oven temperature to 220ËšC. Bake for 30-35minutes.
- Open damper/vent after 15 minutes.
