Group Ingredients
Ingredient
KG
White Bread Flour
12.500
Bakels Instant Dried Yeast
0.084
Water
7.500
Total Weight: 20.084
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.
(Wet Yeast - 0.250kg can be used as a substitute for Bakels Instant Dried Yeast)
