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
  1. Place all ingredients in a mixer, mix for 2 minutes on slow speed, then 7-9 minutes on fast speed or until fully developed.
  2. Final dough temperature 28˚C.
  3. Bulk fermentation for 60 minutes at room temperature in a slightly oiled container. Cover the container with a lid or plastic.
  4. Scale at 550gm, mould loosely and place into a well floured proving Basket.
  5. Allow another 40 -60 minutes to dry prove. Make sure bread is covered .
  6. Once proved, tip bread onto baking tray and give the desired cuts..
  7. Pre-heat oven to 230˚C.
  8. Place bread in oven (steam 10 seconds). Reduce the oven temperature to 220˚C. Bake for 30-35minutes.
  9. Open damper/vent after 15 minutes.