Group 1
Ingredient
KG
%
Water
1.000
67.00
Wheat flour
0.750
50.00
0.750
50.00
Dry yeast
0.025
2.00
Total Weight: 2.525
- Mixing time: 6 minutes on low speed, approximately 3 minutes on high speed.
- Resting time: 15 minutes. Cover the dough.
- Divide the dough into desired pieces.
- Proving time: 45-50 minutes.
- Starting temperature: 230°C.
- Steam: 6 secondes.
- Baking temperature: 190°C.
- Baking time: 22-24 minutes.
Display Conditions
Category
Finished Product
Baguette, Bread, Cookies, Fast Food Bread, Muffin, Soft rolls, Tin bread, Toastbröd, Whole grain
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