Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.800
56
Total Weight: 8.365

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

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
2.800
56
Total Weight: 8.365

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

Using bakers percentages - Percentages on white flour weight