1: Weigh all the ingredients in the dough mixer.
2: Run the dough for 4 minutes slowly and 4 minutes quickly.
3: Let the dough rest for 15 min.
4: Weigh up to suitable pieces.
5: Beat the loaves and place in molds, which are greased with Bakels Sprink or Tarrant.
6: Ferment the breads for about 50 minutes in a proving cabinet.
7: Bake at 240 C with 8sec steam, lower the temperature to 190C
8: Bake for about 25 min
Fast-acting active dry yeast with the same fermentation ability as fresh yeast
View productLecimax 2000 is a classic powder-based bread improver, providing volume and stability in all kinds of yeast bread.
View productRelease Agents, Release agents in spray can
Bakels Tarant is a vegetable liquid oil packaged in an aerosol can. The release agent is easy to dose and ...
View productBox 13099 402 52 Göteborg Besöksadress: von Utfallsgatan 26-30 415 05 Göteborg Sverige