Group 1
Ingredient
KG
%
Flour
5.000
100.00
Sugar
0.500
10.00
Salt
0.075
1.50
LECINTA SPECIAL
0.075
1.50
COUNTRY OVEN DOBRIM 90
0.015
0.30
Water (variable)
2.700
54.00
MASTERFAT
0.250
5.00
BAKELS INSTANT ACTIVE YEAST
0.090
1.80
Total Weight: 8.705
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 200¡C.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 275g in above recipe. For extra fresh keeping add 1% MONOFRESH.
