Ingredients

Group 1
Ingredient
KG
Flour
4.000
FINO GRAIN BASE
1.000
Salt
0.100
BAKELS LIQUID IMPROVER
0.150
BAKELS INSTANT ACTIVE YEAST
0.065
Water (variable)
2.800
Total Weight: 8.115

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).

Ingredients

Group 1
Ingredient
KG
Flour
4.000
FINO GRAIN BASE
1.000
Salt
0.100
BAKELS LIQUID IMPROVER
0.150
BAKELS INSTANT ACTIVE YEAST
0.065
Water (variable)
2.800
Total Weight: 8.115

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).