Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO BREAD AND ROLL CONCENTRATE
0.400
10
Black Pepper
0.010
0.25
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.250
56
Total Weight: 6.725
Group 2
Ingredient
KG
Weight (%)
Olive Oil
0.120
3
Brown Sugar
0.250
6
Onions (finely chopped)
1.400
35
Total Weight: 1.770

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 (refer Notes for preparation) 2 minutes before completely developing dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prior to proving top loaves/rolls with Onion Rings and/or Cheese (grated). Prove then bake at 230¡C.

Additional Information

To prepare Group 2 place Olive Oil and Brown Sugar in saucepan over heat. Add Onions to heated mixture while frying stir occasionally. When Onions are golden brown remove from heat cool then add to dough as in above method.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO BREAD AND ROLL CONCENTRATE
0.400
10
Black Pepper
0.010
0.25
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.250
56
Total Weight: 6.725
Group 2
Ingredient
KG
Weight (%)
Olive Oil
0.120
3
Brown Sugar
0.250
6
Onions (finely chopped)
1.400
35
Total Weight: 1.770

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 (refer Notes for preparation) 2 minutes before completely developing dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prior to proving top loaves/rolls with Onion Rings and/or Cheese (grated). Prove then bake at 230¡C.

Additional Information

To prepare Group 2 place Olive Oil and Brown Sugar in saucepan over heat. Add Onions to heated mixture while frying stir occasionally. When Onions are golden brown remove from heat cool then add to dough as in above method.