Ingredients

Group Poolish
Ingredient
KG
Weight (%)
Bread Flour
0.125
100.00
Water
0.125
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.001
0.96
Total Weight: 0.251
Group Dough
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.350
46.67
Bread Flour
0.400
53.33
Water
0.230
30.67
Poolish
0.251
33.47
Salt
0.005
0.67
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.60
Milk Powder
0.055
7.33
Sugar
0.050
6.67
Egg Yolk
0.040
5.33
Total Weight: 1.393

Method

How to do it:

Poolish:
1. Combine water, bread flour and Bakels Instant Active Dry Yeast in a clean and dry bowl. Hand mix for at least 4 minutes.
2. Set aside for 16 hours before use.

Dough:
1. Mix all dry ingredients in low speed for 3 minutes.
2. Add the egg yolks, poolish and water and mix for 4 -5 minutes.
3. Bulk ferment for 40 minutes.
4. Scale to 460g, round and rest for 5 minutes.
5. Roll into a loaf and place in well-greased loaf pans.
6. Proof for 30-40 minutes. Take note: Breads with poolish produce a good oven spring. Do not over proof.
7. Brush with egg wash and bake for 25-30 minutes at 180-185oC.
8. Cool down and serve.

Yield

3 loaves

Ingredients

Group Poolish
Ingredient
KG
Weight (%)
Bread Flour
0.125
100.00
Water
0.125
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.001
0.96
Total Weight: 0.251
Group Dough
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.350
46.67
Bread Flour
0.400
53.33
Water
0.230
30.67
Poolish
0.251
33.47
Salt
0.005
0.67
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.60
Milk Powder
0.055
7.33
Sugar
0.050
6.67
Egg Yolk
0.040
5.33
Total Weight: 1.393

Method

How to do it:

Poolish:
1. Combine water, bread flour and Bakels Instant Active Dry Yeast in a clean and dry bowl. Hand mix for at least 4 minutes.
2. Set aside for 16 hours before use.

Dough:
1. Mix all dry ingredients in low speed for 3 minutes.
2. Add the egg yolks, poolish and water and mix for 4 -5 minutes.
3. Bulk ferment for 40 minutes.
4. Scale to 460g, round and rest for 5 minutes.
5. Roll into a loaf and place in well-greased loaf pans.
6. Proof for 30-40 minutes. Take note: Breads with poolish produce a good oven spring. Do not over proof.
7. Brush with egg wash and bake for 25-30 minutes at 180-185oC.
8. Cool down and serve.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean