Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.040
Sugar
0.040
Lecitem 1000
0.020
Salt
0.020
Water
0.580
Butter
0.100
Fresh yeast
0.035
Total Weight: 1.835

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 10 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 900g, mould into long shape and place into oiled tins (30cm x 10cm x 10cm).
5. Prove for 50-60 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Close the tins.
7. Bake at 230°C, falling to 220°C for 40-50 minutes.

Yield

2 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.040
Sugar
0.040
Lecitem 1000
0.020
Salt
0.020
Water
0.580
Butter
0.100
Fresh yeast
0.035
Total Weight: 1.835

Method

1. Mix for approximately 5 minutes slow and 8 minutes fast speed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 10 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 900g, mould into long shape and place into oiled tins (30cm x 10cm x 10cm).
5. Prove for 50-60 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Close the tins.
7. Bake at 230°C, falling to 220°C for 40-50 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery