Ingredients

Group 1
Ingredient
KG
%
Wheat flour
10.000
100
Butter
1.000
10
Fermdor S Classic / S Organic
0.400
4
Sugar
0.400
4
Yeast
0.350
3.5
Lecitem 1000
0.200
2
Salt
0.200
2
Water
5.800
58
Total Weight: 18.350

Method

1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 8 minutes on fast speed.
3. Dough temperature should be 24-26°C.
4. Bulk for 10 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 900g, mould into a long shape and place into oiled tins (30cm x 10cm x 10cm).
6. Prove for 45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Close the tins.
8. Bake at 200-230°C for 30-35 minutes.

Yield

20 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
10.000
100
Butter
1.000
10
Fermdor S Classic / S Organic
0.400
4
Sugar
0.400
4
Yeast
0.350
3.5
Lecitem 1000
0.200
2
Salt
0.200
2
Water
5.800
58
Total Weight: 18.350

Method

1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 8 minutes on fast speed.
3. Dough temperature should be 24-26°C.
4. Bulk for 10 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 900g, mould into a long shape and place into oiled tins (30cm x 10cm x 10cm).
6. Prove for 45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Close the tins.
8. Bake at 200-230°C for 30-35 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery