Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO MEAL BASE
1.000
25
Salt
0.100
2.5
BAKELS LIQUID IMPROVER
0.150
3.8
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
3.000
75
Total Weight: 8.315

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).

Additional Information

For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO MEAL BASE
1.000
25
Salt
0.100
2.5
BAKELS LIQUID IMPROVER
0.150
3.8
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
3.000
75
Total Weight: 8.315

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).

Additional Information

For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.