INGREDIENTS
Group 1
KG
Bread flour 12.500
SB 5% Bread Mix 0.625
Yeast0.270
Water7.500
Total Weight: 20.895
METHOD
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C – 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.
