Group 1
Ingredient
KG
Bakers Flour
1.000
Salt
0.020
Sugar
0.050
0.010
MASTERFAT
0.060
Yeast
0.020
Water
0.580
Total Weight: 1.740
Mix 2 min slow, 8-9 min fast (or until fully developed)
Rest on bench for 5 minutes
Scale and round
Rest on bench for 5 minutes
Shape and mould to desired shape
Proof for approx. 60 minutes (or until fully proofed)
Bake for 190°C
