Group 1
Ingredient
KG
1.250
Bakers Strong Flour
1.250
0.025
Water
1.500
Total Weight: 4.025
Group 2
Ingredient
KG
Water
0.325
Total Weight: 0.325
  1. Place Group 1 in a mixer, mix for 2 minutes on 1st speed, then 4-6 minutes on high speed.
  2. Slowly add Group 2 to the mixer for a further 4-6 minutes on high speed or until dough is fully developed.
  3. The window stretch test will confirm development.
  4. Final dough temperature 30˚C.
  5. Scale dough to appropriate weight into a flat bin giving 1 half fold.
  6. Rest for 60 minutes at the completion of this time, give one more half fold and rest for a further 45-60 minutes.
  7. Gently tip container upside down onto a well-floured, dusted bench.
  8. Gently cut into 450g dough pieces and mould very loosely as desired.
  9. After cutting, allow dough to dry prove for a further 20 minutes before placing in oven.
  10. Steam for 10 seconds. After 10 minutes release the steam.
  11. Bake at 230˚C for 20 minutes, reduce heat 210˚C and bake for another 10 minutes.
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