Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Sugar
0.400
8
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Water (variable)
2.700
54
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Total Weight: 8.680

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 210¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Sugar
0.400
8
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Water (variable)
2.700
54
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Total Weight: 8.680

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 210¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight