Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.090
1.8
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.013
0.25
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.800
56
MASTERFAT
0.150
3
Total Weight: 8.193

Method

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

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.090
1.8
LECINTA SPECIAL
0.075
1.5
COUNTRY OVEN DOBRIM 90
0.013
0.25
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.800
56
MASTERFAT
0.150
3
Total Weight: 8.193

Method

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

Additional Information

For extra fresh keeping add 1% MONOFRESH