Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.580
Overnight Dough (Fermented)
0.300
Sugar
0.060
0.020
LECITEM PUMPABLE-S
0.020
ROTITEX
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Total Weight: 2.010
1. Place all ingredients in mixing bowl, mix into a well developed dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes.
3. Mould long and cut into 4 pieces.
4. Place into prepared greased baking tins. Proof for about 90 minutes. at 35 °C, 75% relative humidity.
5. Bake at 210 °C for approximately 25 minutes.
Notes: Overnight dough is dough made from previous batch and kept fermented at ambient temperature for at least 4 hours before adding to the mix and the excess dough can be kept in refrigerator for later use.
Display Conditions
Category
Occasion
Afternoon Tea, BBQ, Celebration, Christmas, Festive, Mother's Day, Valentine's Day
