Ingredients

Group Poolish
Ingredient
KG
Weight (%)
Bread Flour
0.150
100.00
Water
0.150
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.002
1.00
Total Weight: 0.302
Group Dough
Ingredient
KG
Weight (%)
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.300
37.50
All Purpose Flour
0.500
62.50
Fresh Milk
0.250
31.25
Poolish
0.301
37.63
Salt
0.006
0.75
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.88
Milk Powder
0.020
2.50
Sugar
0.050
6.25
APITO CHOCOLATE PASTE
0.040
5.00
BAKELS DAIRY BLEND
0.055
6.88
Total Weight: 1.537

Method

How to do it:

Poolish:
1. Combine water, bread flour and Bakels Instant Active Dried Yeast in a clean and dry bowl. Hand mix for at least 4 minutes.
2. Set aside for 14 hours before use.

Dough:
1. Mix all the dry ingredients on low speed for 30 seconds.
2. Add the poolish and fresh milk and mix for 3 minutes.
3. Add the Bakels Dairy Blend and mix for 4 -5 minutes.
4. Bulk ferment for 40 minutes.
5. Scale to 42g, round and rest for 10 minutes.
6. Round again and and put 12pcs in a well-greased round pan.
7. Proof for 30-40 minutes. Take note: Breads with poolish produce a good oven spring. Do not over proof.
8. Brush with egg wash and bake for 25-30 minutes at 180-185°C.
9. Cool down and serve.

Yield

3 loaves

Ingredients

Group Poolish
Ingredient
KG
Weight (%)
Bread Flour
0.150
100.00
Water
0.150
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.002
1.00
Total Weight: 0.302
Group Dough
Ingredient
KG
Weight (%)
BAKELS PREMIER CHOCOLATE MUFFIN MIX
0.300
37.50
All Purpose Flour
0.500
62.50
Fresh Milk
0.250
31.25
Poolish
0.301
37.63
Salt
0.006
0.75
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.88
Milk Powder
0.020
2.50
Sugar
0.050
6.25
APITO CHOCOLATE PASTE
0.040
5.00
BAKELS DAIRY BLEND
0.055
6.88
Total Weight: 1.537

Method

How to do it:

Poolish:
1. Combine water, bread flour and Bakels Instant Active Dried Yeast in a clean and dry bowl. Hand mix for at least 4 minutes.
2. Set aside for 14 hours before use.

Dough:
1. Mix all the dry ingredients on low speed for 30 seconds.
2. Add the poolish and fresh milk and mix for 3 minutes.
3. Add the Bakels Dairy Blend and mix for 4 -5 minutes.
4. Bulk ferment for 40 minutes.
5. Scale to 42g, round and rest for 10 minutes.
6. Round again and and put 12pcs in a well-greased round pan.
7. Proof for 30-40 minutes. Take note: Breads with poolish produce a good oven spring. Do not over proof.
8. Brush with egg wash and bake for 25-30 minutes at 180-185°C.
9. Cool down and serve.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Speciality Bun