Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Multiseed Bread Concentrate
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.550
110-112
Buttermilk
0.075
10-15
Margarine/Butter (melted)
0.015
3
Total Weight: 1.650

Method

How to do it:

1. Place bread flour, Multiseed Bread Concentrate, yeast and buttermilk in a spiral mixer and mix for 30 seconds on slow speed.
2. Add water and margarine and mix on slow speed for 2 minutes.
3. Mix on high speed and develop dough thoroughly. Dough temperature should be 25°C.
4. Scale and mold into loaf or buns (Loaf: 400g Buns:60g)
5. Proof for approximately 30 to 40 minutes.
6. Bake at 220°C for 20-30 minutes with steam injected into the oven. Pull out damper during the last 10 minutes of baking.

Yield

4 x 400g loaf

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Multiseed Bread Concentrate
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.550
110-112
Buttermilk
0.075
10-15
Margarine/Butter (melted)
0.015
3
Total Weight: 1.650

Method

How to do it:

1. Place bread flour, Multiseed Bread Concentrate, yeast and buttermilk in a spiral mixer and mix for 30 seconds on slow speed.
2. Add water and margarine and mix on slow speed for 2 minutes.
3. Mix on high speed and develop dough thoroughly. Dough temperature should be 25°C.
4. Scale and mold into loaf or buns (Loaf: 400g Buns:60g)
5. Proof for approximately 30 to 40 minutes.
6. Bake at 220°C for 20-30 minutes with steam injected into the oven. Pull out damper during the last 10 minutes of baking.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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