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Ingredients
16kg
Carr's Strong Flour 16kg
8.96kg
Sonneveld Multiseed Bread Conc SG - Delisted
720g
AB Mauri Pinnacle Baker's Yeast
12.64l
Water
Method
Kneading: Mixing time approx. 2 minutes slow and 6 minutes fast, till well developed
Dough temperature: Approx. 25-27°C
Scale: Approx. 460 grams for Loaf and 70 grams for Rolls
Intermediair proof: Approx. 10-15 minutes
Moulding:
- Loafs: Mould up rounds and place in a baking tin
- Rolls: Mould into rounds and place on a baking tray
Final proof: Approx 65-70 minutes
Baking:
- Loafs: Approx. 34 minutes at 240°C
- Rolls: Approx. 13 minutes at 250°C
