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

Using bakers percentages - Percentages on white flour weight

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

Using bakers percentages - Percentages on white flour weight