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Ingredients
1.9kg
Carr's Bakers Flour
40g
Salt
100g
Sugar Tate & Lyle Gran (Cane)
1.1l
Water
120g
AB Mauri Pinnacle Baker's Yeast
150ml
Milk Powder
900g
Sovereign Pastry Margarine RSPO MB
Method
Dissolve the yeast in the cold water, then add to all the other ingredients (Except the Sovereign pastry margarine)
Mix for 5 minutes on medium speed
Roll the dough out then cover half of the dough with the Sovereign Pastry margarine. Fold over the remaining dough to cover all the margarine.
Give the dough 3 half turns.
Pin down to 15mm, cover with plastic then rest in the fridge/freezer for 20 minutes.
After 20 minutes rest, proceed to finish as required.
