Group 1
Ingredient
KG
Wheat flour
4.000
4.000
Yeast
0.200
Water
3.400
Sesame seeds
-
Poppy seeds
-
Total Weight: 11.600
1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 275g for baton and 550g for stick.
4. Prove for 50-60 minutes.
5. Bake at 230℃ for 30 minutes.
Yield: 42 batons / 21 sticks
Related recipes
Related products
Country Oven® Multiseed
Bread, Roll & Morning Goods, Speciality Bread Mixes
The Original and Still the Best - versatile 50% concentrate containing pumpkin, sunflower and linseed for bread with a coarse, ...
View product
