Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.250
5
Flour
5.000
100
Salt
0.050
1
COUNTRY OVEN DOBRIM 90
0.020
0.1
BAKELS INSTANT ACTIVE YEAST
0.050
1
Water (variable)
2.900
58
Total Weight: 8.270

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 250¡C. Steam for 10-20 seconds after 5 minutes release steam.

Additional Information

If using Compressed Yeast use 175g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.250
5
Flour
5.000
100
Salt
0.050
1
COUNTRY OVEN DOBRIM 90
0.020
0.1
BAKELS INSTANT ACTIVE YEAST
0.050
1
Water (variable)
2.900
58
Total Weight: 8.270

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 250¡C. Steam for 10-20 seconds after 5 minutes release steam.

Additional Information

If using Compressed Yeast use 175g in above recipe.