Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.500
100
FINO GRAIN BASE
1.500
42
HERCULES BREAD CONCENTRATE
0.250
7.2
Optional: MASTERFAT
0.150
4.3
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
2.850
81.4
Total Weight: 8.315

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. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.500
100
FINO GRAIN BASE
1.500
42
HERCULES BREAD CONCENTRATE
0.250
7.2
Optional: MASTERFAT
0.150
4.3
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
2.850
81.4
Total Weight: 8.315

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. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight