Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
COMPOUND X
0.850
17
COUNTRY OVEN DOBRIM 90
0.015
0.3
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
3.200
64
Total Weight: 9.740

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 210¡C.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
COMPOUND X
0.850
17
COUNTRY OVEN DOBRIM 90
0.015
0.3
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
3.200
64
Total Weight: 9.740

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 210¡C.

Additional Information

For extra fresh keeping add 1% MONOFRESH