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.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For a lighter or heavier GRAIN bread the proportions of FINO GRAIN BASE and flour can be altered to suit.
No time dough. Place all ingredients into 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 230¡C.
Using bakers percentages - Percentages on white flour weight
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. Proof then bake at 230¡C.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For extra fresh keeping add 1% MONOFRESH
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. Prove then bake at 230¡C.
Using bakers percentages - Percentages on white flour weight.
Ingredient percentages are higher due to extra cereal products. If using Compressed Yeast use 200g in the above recipe. Using bakers percentages - Percentages on white flour weight.
For extra fresh keeping add 1% MONOFRESH
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.
If using Compressed yeast use 225g in the above recipe. Using bakers percentages - Percentages on white flour weight.