Group 1
Ingredient
KG
%
Flour
5.000
100.00
Sugar
0.500
10.00
Salt
0.075
1.50
COMPOUND X
0.850
17.00
COUNTRY OVEN DOBRIM 90
0.015
0.30
BAKELS INSTANT ACTIVE YEAST
0.100
2.00
Water (variable)
3.200
64.00
Total Weight: 9.740

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.

For extra fresh keeping add 1% MONOFRESH. If using Compressed Yeast use 300g in above recipe. Using bakers percentages - Percentages on white flour weight.