Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.250
5.00
Flour
5.000
100.00
Salt
0.050
1.00
COUNTRY OVEN DOBRIM 90
0.020
0.10
BAKELS INSTANT ACTIVE YEAST
0.050
1.00
Water (variable)
2.900
58.00
Total Weight: 8.270

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.

If using Compressed Yeast use 175g in above recipe. Using bakers percentages - Percentages on white flour weight.