Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO GRAIN BASE
1.000
25
Salt
0.100
2.5
BAKELS LIQUID IMPROVER
0.140
3.5
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.800
75
Total Weight: 8.105

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO GRAIN BASE
1.000
25
Salt
0.100
2.5
BAKELS LIQUID IMPROVER
0.140
3.5
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.800
75
Total Weight: 8.105

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight