Group 1
Ingredient
KG
GOLIATH GRAHAM BREAD MIX
0.300
Water
0.400
Total Weight: 0.700
Group 2
Ingredient
KG
Bread Flour
0.700
Brown Sugar
0.060
BUTTA BUTTEROILS SUBSTITUTE
0.050
Honey
0.040
LECITEM PUMPABLE-S
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.012
0.012
MONOFRESH
0.006
Chilled Water
0.220
Total Weight: 1.120
1. Presoak Group 1 for at least 3 hours.
2. Add all the ingredients in Group 2 and mix into a well develop dough.
3. Allow dough to rest for 10 minutes.
4. Scale 50, 100, 150 and 400 g of dough and mould into desired shape.
5. Give approximate 50 minutes proofing at 35°C and 75% relative humidity.
6. Egg wash and top with grated Cheese before baking.
7. Bake at 200°C for 15 minutes.
