Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Yeast
0.625
6.25
0.500
5.00
Sugar
0.500
5.00
Salt
0.150
1.50
Water
5.000
50.00
Total Weight: 16.775
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Bulk ferment for 60 minutes, in a covered container.
5. Scale and shape as desired.
6. Dry prove for 25-35 minutes, covered with plastic.
7. Bake at 230℃ for 12 minutes.
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