Group 1
Ingredient
KG
%
Bread flour
5.000
50.00
5.000
50.00
Yeast
0.100
1.00
Water
5.550
55.50
Total Weight: 15.650
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. Flatten to 2mm and dock.
5. Cut into 2” x 5” approximate length.
6. No proving.
7. Bake at 140℃ for 60 minutes.
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