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Ingredients
3.2kg
Hutchison C W Flour
1.75l
Water
64g
Salt
64g
IREKS Voltex
80g
AB Mauri Pinnacle Baker's Yeast
30g
Andrew Shortening AV NH RSPO MB
Method
Mixing:
- Mono high speed - 2½ - 3 mins
- Spiral - 3 minutes slow, 6 minutes fast
Scaling:
- Bloomers
- Coburg - 500-510g
Finishing after proving:
- Bloomers - at least 5 diagonal cuts
- Coburg - one cut across the top
