Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.100
10
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Water
0.580
55-60
BAKELS SHORTENING
0.010
1
Molasses
0.008
0.8-1
BAKELS EIGHT GRAIN BASE
0.120
12
Total Weight: 1.850

Method

How to do it:

No Time Dough Method:
1. Combine flour, Bakels Instant Yeast, Bakels Eight Grain Base and Dobrim High Speed. Set aside.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture. Mix for 2 minutes at low speed then add Bakels Shortening.
3. Continue mixing at high speed for 5 minutes or until developed.
4. Divide and scale. Round, cover and rest dough for 10 minutes.
5. Mold and plait.
6. Proof and bake at 200C with steam at the start of baking.

Yield

13 x 100g, 3 x 150g, 3 x 30g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.100
10
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.013
1.3
DOBRIM HIGH SPEED
0.004
0.4
Water
0.580
55-60
BAKELS SHORTENING
0.010
1
Molasses
0.008
0.8-1
BAKELS EIGHT GRAIN BASE
0.120
12
Total Weight: 1.850

Method

How to do it:

No Time Dough Method:
1. Combine flour, Bakels Instant Yeast, Bakels Eight Grain Base and Dobrim High Speed. Set aside.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture. Mix for 2 minutes at low speed then add Bakels Shortening.
3. Continue mixing at high speed for 5 minutes or until developed.
4. Divide and scale. Round, cover and rest dough for 10 minutes.
5. Mold and plait.
6. Proof and bake at 200C with steam at the start of baking.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Crusty Bread

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