Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
Corn
0.200
5
0.125
3.1
Wheatgerm
0.100
2.5
Molasses
0.075
1.9
Water (variable)
2.300
57.5
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Total Weight: 6.860

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale at 400g. Round up and place on lightly greased trays. Prove. When fully proofed spray with water and dust dough pieces with coarse cornmeal. Oven temperature 230¡C.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
Corn
0.200
5
0.125
3.1
Wheatgerm
0.100
2.5
Molasses
0.075
1.9
Water (variable)
2.300
57.5
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Total Weight: 6.860

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale at 400g. Round up and place on lightly greased trays. Prove. When fully proofed spray with water and dust dough pieces with coarse cornmeal. Oven temperature 230¡C.

Additional Information

Using bakers percentages - Percentages on total premix weight

Finished Product

Finished Product

17 Cobs scaled at 400 g