Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
Sugar
0.150
3
BAKELS LIQUID IMPROVER
0.125
2.5
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.700
54
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Total Weight: 8.405

Method

No time dough. Place all ingredients into 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

If using compressed yeast use 250g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
Sugar
0.150
3
BAKELS LIQUID IMPROVER
0.125
2.5
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.700
54
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Total Weight: 8.405

Method

No time dough. Place all ingredients into 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

If using compressed yeast use 250g in above recipe.