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Group Dough
Ingredient
KG
%
Wheat flour Extra
1.700
100.00
Water
1.150
65.00
0.070
4.20
Salt
0.030
1.70
0.025
1.50
Oil
0.020
1.20
0.020
1.20
Total Weight: 3.015
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
Category

Category

Bakery, Industry

Finished Product

Finished Product

Baguette, Bread, Soft rolls, Tin bread