Group 1
Ingredient
KG
%
Wheat flour
5.000
50.00
2.500
25.00
2.500
25.00
Yeast
0.312
3.12
Water
5.550
55.50
Total Weight: 15.862
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. Scale at 920g and mould into sausage shape.
5. Dip in pumpkin seeds and place into tins.
6. Prove for 45-55 minutes at 38℃, 88% relative humidity.
7. Bake at 220℃ for 24 minutes, with steam.
8. Pull damper after 8 minutes.
Yield: 17 loaves
Display Conditions
Category
Finished Product
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