Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.140
2.8
Water (variable)
5.000
100
BAKELS PUMPERNICKEL BREAD CONCENTRATE
5.000
100
Total Weight: 15.140

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and rest for another 10 minutes. Mould as desired. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.140
2.8
Water (variable)
5.000
100
BAKELS PUMPERNICKEL BREAD CONCENTRATE
5.000
100
Total Weight: 15.140

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and rest for another 10 minutes. Mould as desired. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight