Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Yeast
0.026
Salt
0.020
Fermdor W Plus
0.030
Lecitem 1000
0.020
Water
0.740
Total Weight: 1.836

Method

1. Mix for approximately 8-10 minutes slow and 1-2 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g, then:
a.) Mould into round shape.
b.) Roll three edges using a rolling pin.
c.) Brush the edges with water.
d.) Fold them towards the centre and turn the loaves.
5. Prove: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces, so that the edges are on top and dust with flour.
7. Bake: 220-230°C for 40-50 minutes, with steam.
8. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Yeast
0.026
Salt
0.020
Fermdor W Plus
0.030
Lecitem 1000
0.020
Water
0.740
Total Weight: 1.836

Method

1. Mix for approximately 8-10 minutes slow and 1-2 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g, then:
a.) Mould into round shape.
b.) Roll three edges using a rolling pin.
c.) Brush the edges with water.
d.) Fold them towards the centre and turn the loaves.
5. Prove: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces, so that the edges are on top and dust with flour.
7. Bake: 220-230°C for 40-50 minutes, with steam.
8. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery