Group 1
Ingredient
KG
%
FINO GRAIN BASE
0.500
25.00
Water
0.500
25.00
Total Weight: 1.000
Group 2
Ingredient
KG
%
Flour
2.000
100.00
BAKELS HENRYS SOURDOUGH NATURAL
1.800
90.00
BAKELS INSTANT ACTIVE YEAST
0.080
4.00
Rye Flour
0.300
15.00
Rosemary
0.004
0.20
Water (variable)
2.200
110.00
Total Weight: 6.384
Group 3
Ingredient
KG
%
Sultanas
1.000
50.00
Total Weight: 1.000
No time dough. Place Group 1 in a bowl and soak for a minimum of 10 minutes. Add Group 2 and mix dough until cleared. Add Group 3 and mix on slow speed until fruit is combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 20-25 minutes.
If using compressed yeast use 250g in above recipe.
Using bakers percentages - Percentages on white flour weight.
