INGREDIENTS
- 7.5kg Wheat flour
- 2.5kg Ireks Nouri Grain H
- 0.1kg Format V 2000 H
- 0.5kg Sugar
- 0.5kg Vegetable Oil
- 0.2kg Salt
- 0.15kg Instant Yeast
- 6L Water, approx.
Total Weight : 17.45kg
Mixing Time : 3 + 7 mins
Dough Temp : 26-27C
Bulk Fermentation Time : 20-30 mins
Scaling Weight : 0.25kg
Intermediate Proof : 20 mins
Processing : as desired
Final Proof : 50-60 mins
Baking Temp : 220C, dropping to 190C, giving steam
Baking Time : approx. 25 mins
Mixing Time : 3 + 7 mins
Dough Temp : 26-27C
Bulk Fermentation Time : 20-30 mins
Scaling Weight : 0.25kg
Intermediate Proof : 20 mins
Processing : as desired
Final Proof : 50-60 mins
Baking Temp : 220C, dropping to 190C, giving steam
Baking Time : approx. 25 mins
INSTRUCTION
- After the bulk fermentation, scale the dough and allow to prove.
- After the immediate proof, process as desired, dampen the upper surface and toss in the topping.
- Place on trays or setters dusted with flour and allow to prove.
- After the final proof, bake giving steam which is allowed to escape approx. 5 mins before the end of baking time
Topping : mixture of IREKS NOURI GRAIN H, Maize Concentrate H and Sesame.
Credit : Ireks Asia Pacific
