No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 225 g in above recipe.
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. Proof then bake at 250¡C (480¡F).
Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
For extra fresh keeping add 1% MONOFRESH.
For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
When using Fino Meal Base substitute Wholemeal flour with 1.4 kg of Fino Meal Base and increase the White Flour to 3.6 kg.
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. Proof then bake at 230¡C.
Using bakers percentages - Percentages on white flour weight.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.
If using compressed yeast use 250g in above recipe.
For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.
Using bakers percentages - Percentages on white flour weight
If using Compressed Yeast use 200g in the above recipe.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.