Ingredients:
7000 g Flour NTEMI
3000 g Concentrate Islander
400 g Fresh yeast (or dry yeast)
5300 g Water
15700 g TOTAL
Procedure:
1
Dough temperature: 27-28o C
2
Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)
3
Resting time: 15-20 minutes
4
Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight
5
Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays
6
Proof time: 40-50 min. Before baking, cut bread surface.
7
Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C
Ingredients
Ingredients:
7000 g Flour NTEMI
3000 g Concentrate Islander
400 g Fresh yeast (or dry yeast)
5300 g Water
15700 g TOTAL
