Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Optional: MASTERFAT
0.100
2
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.900
58
Total Weight: 8.315

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly . Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¼C.

Additional Information

If using Compressed Yeast use 200g in the above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Optional: MASTERFAT
0.100
2
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.900
58
Total Weight: 8.315

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly . Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¼C.

Additional Information

If using Compressed Yeast use 200g in the above recipe.