Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
1.200
48
Flour
2.500
100
FINO MEAL BASE
0.400
16
BAKELS INSTANT ACTIVE YEAST
0.080
3.2
Honey
0.250
10
Salt
0.030
1.2
Water (variable)
2.500
100
Total Weight: 6.960

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 200¡C for approximately 15 minutes.

Additional Information

If using compressed yeast use 250g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS HENRYS SOURDOUGH NATURAL
1.200
48
Flour
2.500
100
FINO MEAL BASE
0.400
16
BAKELS INSTANT ACTIVE YEAST
0.080
3.2
Honey
0.250
10
Salt
0.030
1.2
Water (variable)
2.500
100
Total Weight: 6.960

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed for approximately 8 minutes or until dough is developed. Give the dough a bench time of 5 minutes. Scale round and allow for further 5 minute rest. Mould and proof for approximately 45-60 minutes. Bake at 200¡C for approximately 15 minutes.

Additional Information

If using compressed yeast use 250g in above recipe.