Ingredients

Group 1
Ingredient
KG
BAKELS CRUSTY BREAD CONCENTRATE
0.064
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.140
Total Weight: 3.224
Group 2
Ingredient
KG
Salt
0.040
Total Weight: 0.040

Method

1. Mix Group 1 for 10 minutes.
2. Add in Group 2 and mix for another 2 minutes until dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scale 250gm of dough weight and rounding.
5. Allow the dough to rest for further 5-10 minutes.
6. Mould the dough to the desired shapes.
7. Dry prove the dough at 25℃.
8. Bake the dough with plenty of steam.
9. Set the oven to 250℃. Once the temperature reaches 250℃, start to bake at 200℃ with ventilation and top/bottom heat for 15 minutes. Then turn top/bottom heat to 0 and bake further 10 minutes.

Ingredients

Group 1
Ingredient
KG
BAKELS CRUSTY BREAD CONCENTRATE
0.064
Bread Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.140
Total Weight: 3.224
Group 2
Ingredient
KG
Salt
0.040
Total Weight: 0.040

Method

1. Mix Group 1 for 10 minutes.
2. Add in Group 2 and mix for another 2 minutes until dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scale 250gm of dough weight and rounding.
5. Allow the dough to rest for further 5-10 minutes.
6. Mould the dough to the desired shapes.
7. Dry prove the dough at 25℃.
8. Bake the dough with plenty of steam.
9. Set the oven to 250℃. Once the temperature reaches 250℃, start to bake at 200℃ with ventilation and top/bottom heat for 15 minutes. Then turn top/bottom heat to 0 and bake further 10 minutes.