Ingredients

Group 1
Ingredient
KG
Multiseed Bread Base
4.000
Wheat flour
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Place in an oiled container for bulk fermentation for 60 minutes.
5. Scale at 420g.
6. Dry prove for approximately 30 minutes.
7. Bake at 225℃ for 25 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Multiseed Bread Base
4.000
Wheat flour
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Place in an oiled container for bulk fermentation for 60 minutes.
5. Scale at 420g.
6. Dry prove for approximately 30 minutes.
7. Bake at 225℃ for 25 minutes.

Category

Category

Bakery

Finished Product

Finished Product

Bread