Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.015
0.3
Water (variable)
2.700
54
MASTERFAT
0.250
5
BAKELS INSTANT ACTIVE YEAST
0.090
1.8
Total Weight: 8.705
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 200¡C.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.015
0.3
Water (variable)
2.700
54
MASTERFAT
0.250
5
BAKELS INSTANT ACTIVE YEAST
0.090
1.8
Total Weight: 8.705
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 200¡C.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.015
0.3
Water (variable)
2.700
54
MASTERFAT
0.250
5
BAKELS INSTANT ACTIVE YEAST
0.090
1.8
Total Weight: 8.705
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 200¡C.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Sugar
0.500
10
Salt
0.075
1.5
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.015
0.3
Water (variable)
2.700
54
MASTERFAT
0.250
5
BAKELS INSTANT ACTIVE YEAST
0.090
1.8
Total Weight: 8.705
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 200¡C.
Additional Information
Using bakers percentages - Percentages on white flour weight
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