Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.580
Overnight Dough (Fermented)
0.300
Sugar
0.060
Salt
0.020
LECITEM PUMPABLE-S
0.020
ROTITEX
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Total Weight: 2.010

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, 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.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.580
Overnight Dough (Fermented)
0.300
Sugar
0.060
Salt
0.020
LECITEM PUMPABLE-S
0.020
ROTITEX
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Total Weight: 2.010

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, 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.

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