Group Dough
Ingredient
KG
%
Wheat flour Extra
1.700
100.00
Water
1.000
58.00
0.250
7.00
Aromatic Baking Malt Light
0.200
12.00
0.064
4.00
Salt
0.030
2.00
Total Weight: 3.244
1: Mix all the ingredients in a dough mixer.
2: Run the dough 4 minutes slowly and 5 minutes quickly.
3: Let the dough rest for about 20 min.
4: Weigh dough pieces to suitable sizes.
5: Roll out the pieces and make loaves or something of them.
6: Ferment the breads in a prover cabinet for about 50 minutes.
7: Bake them with an input temperature of 240°C to directly lower to 210°C.
8: The baking time varies according to the sizes of the breads about 12-24 min.
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