Ingredients

Group 1
Ingredient
KG
Wheat flour
1.350
Fresh yeast
0.035
Salt
0.027
Fermdor W Plus
0.020
Lecitem 1000
0.020
Water
1.000
Total Weight: 2.452

Method

1. Mix for 8-10 minutes slow, 1-2 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale and shape as desired.
5. Prove: 20-30 minutes at 28°C, 85% relative humidity.
6. Bake: 220-230°C for 40-50 minutes, with steam.
7. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.350
Fresh yeast
0.035
Salt
0.027
Fermdor W Plus
0.020
Lecitem 1000
0.020
Water
1.000
Total Weight: 2.452

Method

1. Mix for 8-10 minutes slow, 1-2 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale and shape as desired.
5. Prove: 20-30 minutes at 28°C, 85% relative humidity.
6. Bake: 220-230°C for 40-50 minutes, with steam.
7. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.