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Group Dough
Ingredient
KG
%
Wheat flour Extra
1.700
100.00
Water
1.200
70.00
Sugar
0.100
5.80
0.050
2.70
0.030
1.80
Salt
0.035
2.00
0.034
2.00
0.020
1.20
Total Weight: 3.169
  1. Weigh all the ingredients in a dough mixer.
  2. Run the dough 4 minutes slowly and 4 minutes fast.
  3. Let the dough rest for 15 minutes and weigh up to suitable pieces.
  4. Work with the dough and make a loaf, and place in your molds that you have greased.
  5. Ferment them in a fermentation cabinet for about 50 minutes.
  6. Bake at input temperature 240°C, lower immediately to 190°C.
  7. Baking time depends on the size of the molds and oven and how much is on the rack, but about 20-25 minutes.
  8. Take out the loaves immediately to avoid condensation.
Category

Category

Bakery, Industry

Finished Product

Finished Product

Tin bread, Toastbröd