Group 1
Ingredient
KG
Pumpernickel Bread Concentrate
2.500
Bakers Strong Flour
2.500
Bakels Instant Active Yeast
0.070
Water
2.500
Total Weight: 7.570
MIXING
Place all ingredients in a mixer and mix 2min slow 6-8min fast or until developed thoroughly.
The window stretch test will confirm development.
Finished dough temperature should be 30-31˚C
METHOD
Allow dough to recover for 10 minutes before cutting.
Scale to weight and allow a further 10 minutes rest before moulding.
Mould into desired shapes before placing into prover.
Prove for 35-45 minutes at 35˚C – 75˚C, relative humidity.
Pre-heat oven to 230˚C.
Place bread in oven, steam 5 seconds reducing oven temperature back to 210˚C for 30-35 minutes.
Open damper after 20 minutes.
