Fermdor® Active Durum – White Bread

Ingredients

Group Dough

Strong wheat flour

1.500

100.00

Water

1.000

64.00

0.060

4.00

Salt

0.030

2.00

Total Weight: 2.590

1: Weigh all the ingredients in a dough mixer.

2: Run the dough 4 min slowly and about 5-6 min fast.

3: Let the dough rest in a plastic tray for 30 min with a lid on, or refrigerate for the next day.

4: Weigh the dough in to desirable pieces, fold the dough to nice breads.

5: Prove the bread in a prover for about 60 min.

6: Bake at high input temperature approx. (240°C) with good steam. Lower to 210°C and finish baking.

7: Open the damper after half the baking, total baking time about 18-24 min depending on the size of the loaves.

Related recipes