Group 1
Ingredient
KG
BAKELS 8 GRAIN BASE
0.300
Water
0.300
Total Weight: 0.600
Group 2
Ingredient
KG
Bread Flour
0.700
Chilled Water
0.260
Brown Sugar
0.030
LECITEM SUPREME
0.025
BAKELS MARGARINE P
0.020
0.015
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Total Weight: 1.060
1. Presoak Group 1 for at least 4 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 dough and mould into desired shape, give approximate 50 minutes proofing at 35°C and 75% relative humidity.
5. Bake at 210°C for approximate 15-30 minutes depending on size.
