Ingredients

Group 1
Ingredient
KG
Water
0.160
GOLIATH GRAHAM BREAD MIX
0.100
Total Weight: 0.260
Group 2
Ingredient
KG
Flour
2.000
LECINTA BAGUETTE IMPROVER
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.140
Total Weight: 3.260

Method

1. Soak Group 1,put aside.
2. Mix Group 2 into 3/4 part, develop dough and fold in Group 1, mix further till dough develop.
3. Allow dough to rest for 10 minutes.
4. Scale 250 g dough and make up.
5. Proof and bake at 220°C.

Ingredients

Group 1
Ingredient
KG
Water
0.160
GOLIATH GRAHAM BREAD MIX
0.100
Total Weight: 0.260
Group 2
Ingredient
KG
Flour
2.000
LECINTA BAGUETTE IMPROVER
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.140
Total Weight: 3.260

Method

1. Soak Group 1,put aside.
2. Mix Group 2 into 3/4 part, develop dough and fold in Group 1, mix further till dough develop.
3. Allow dough to rest for 10 minutes.
4. Scale 250 g dough and make up.
5. Proof and bake at 220°C.

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