Ingredients

Group Bread
Ingredient
KG
Weight (%)
BAKELS MAIZE OPTIMA
0.500
100
Bread Flour
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.600
120
Total Weight: 1.610

Method

How to do it:

1. Mix Bakels Maize Optima, bread flour and Bakels Instant Active Dry Yeast for 3 minutes on low speed.
2. Continue mixing the dough on high speed for 6-7 minutes or until developed.
3. Allow the dough to rest 25 minutes.
4. Scale 400g dough and rest for 25 minutes.
5. Mold the dough into loaf shape.
6. Proof.
7. Bake at 180°C for 30 minutes.

Yield

4 x 400g dough

Ingredients

Group Bread
Ingredient
KG
Weight (%)
BAKELS MAIZE OPTIMA
0.500
100
Bread Flour
0.500
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
Water
0.600
120
Total Weight: 1.610

Method

How to do it:

1. Mix Bakels Maize Optima, bread flour and Bakels Instant Active Dry Yeast for 3 minutes on low speed.
2. Continue mixing the dough on high speed for 6-7 minutes or until developed.
3. Allow the dough to rest 25 minutes.
4. Scale 400g dough and rest for 25 minutes.
5. Mold the dough into loaf shape.
6. Proof.
7. Bake at 180°C for 30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Dessert