Group 1
Ingredient
KG
%
GLUTEN FREE ARTISAN BREAD MIX
0.600
100.00
Water (25-30°C)
0.540
90.00
BAKELS INSTANT ACTIVE YEAST
0.014
2.30
VEGETABLE OIL
0.030
5.00
Total Weight: 1.184

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.

Using bakers percentages - Percentages on white flour weight.
Do not over proof as dough collapse will occur.