Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.900
100
FINO GRAIN BASE
1.100
28
Salt
0.100
2.6
QUANTUM PLUS
0.065
1.25
Optional: MASTERFAT
0.125
3.2
BAKELS INSTANT ACTIVE YEAST
0.065
1.25
Water (variable)
2.800
72
Total Weight: 8.155

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.900
100
FINO GRAIN BASE
1.100
28
Salt
0.100
2.6
QUANTUM PLUS
0.065
1.25
Optional: MASTERFAT
0.125
3.2
BAKELS INSTANT ACTIVE YEAST
0.065
1.25
Water (variable)
2.800
72
Total Weight: 8.155

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight