Group 1
Ingredient
KG
Wheat flour
1.000
1.000
White shortening
0.100
Yeast
0.035
0.004
Water
0.850
Total Weight: 2.989
- Add all ingredients into a spiral mixing bowl.
- Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
- Mould round and leave (covered) to rest for 2 minutes.
- Pin the dough out to approx. 5mm depth, dock the dough and cut into desired square size.
- Place onto tray and prove for approx. 60 minutes.
- Bake at 230°C for 10-12 minutes, without steam.
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