Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Sugar
0.060
MASTER FAT
0.040
Salt
0.018
LECITEM UNIVERSAL
0.010
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.580
Total Weight: 1.718

Method

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.
3. Mould into round shape and rest for further 10 minutes.
4. Mould long and cut into 4 pieces.
5. Place into prepared greased baking tins.
6. Proof for about 90 minutes at 35°C,75% relative humidity.
7. Bake at 210°C for approximate 25 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Sugar
0.060
MASTER FAT
0.040
Salt
0.018
LECITEM UNIVERSAL
0.010
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.580
Total Weight: 1.718

Method

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.
3. Mould into round shape and rest for further 10 minutes.
4. Mould long and cut into 4 pieces.
5. Place into prepared greased baking tins.
6. Proof for about 90 minutes at 35°C,75% relative humidity.
7. Bake at 210°C for approximate 25 minutes.

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