Ingredients

Group 1
Ingredient
KG
Weight (%)
GLUTEN FREE ARTISAN BREAD MIX
0.600
100
Water (25-30°C)
0.540
90
BAKELS INSTANT ACTIVE YEAST
0.014
2.3
VEGETABLE OIL
0.030
5
Total Weight: 1.184

Method

Using a beater attachment add all ingredients to mixing bowl. Mix for 1 minute on slow speed and 4 minutes on medium speed. Place dough on a gluten free flour dusted bench and shape as desired. Place onto greased baking trays and proof for 35 minutes. Cut surface if required. Bake for 25 to 30 minutes at 220¡C Celsius.

Additional Information

Do not overproof as dough collapse will occur

Ingredients

Group 1
Ingredient
KG
Weight (%)
GLUTEN FREE ARTISAN BREAD MIX
0.600
100
Water (25-30°C)
0.540
90
BAKELS INSTANT ACTIVE YEAST
0.014
2.3
VEGETABLE OIL
0.030
5
Total Weight: 1.184

Method

Using a beater attachment add all ingredients to mixing bowl. Mix for 1 minute on slow speed and 4 minutes on medium speed. Place dough on a gluten free flour dusted bench and shape as desired. Place onto greased baking trays and proof for 35 minutes. Cut surface if required. Bake for 25 to 30 minutes at 220¡C Celsius.

Additional Information

Do not overproof as dough collapse will occur