Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
30.00
Salt
0.200
2.00
0.200
2.00
Yeast
0.120
1.20
Water
7.700
77.00
0.420
4.20
Total Weight: 18.940
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 6-8 minutes on slow speed and 6-8 minutes on fast speed, until fully developed (add only 80% of the water at the beginning).
3. Dough temperature should be 24-26°C.
4. Bulk for 180 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 90 minutes.
5. Scale at 450g, mould into long shape and dredge in flour and twist.
6. Prove for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake at 240-250°C, falling to 200-220°C for 30-35 minutes, with steam.
8. Pull out damper after 18 minutes.
Yield: 42 breads
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