Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.350
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Water
0.193
55
Bread Flour
0.150
30
BAKELS LECITEX
0.004
0.8
Milk
0.020
4
Water
0.083
55
Salt
0.010
2
Sugar
0.060
12
Invert sugar
0.005
1
BAKELS SHORTENING
0.010
2
Total Weight: 0.889

Method

How to do it:

1. Mix bread flour, Bakels Instant Yeast and water for 4 minutes at low speed. Desired temperature is 23°C.
2. Place sponge in a bowl, cover and rest for 4 hours at room temperature.
3. Mix fermented sponge and bread flour, Lecitex Bread Improver, milk, water, salt, sugar and invert syrup for 2 minutes at low speed.
4. Add Bakels Shortening and mix for 5 minutes at high speed. Maintain a dough temperature of 26°C.
5. Divide dough into 400g pieces, round, cover and rest for 10 minutes.
6. Mold into loaf shape and place in greased loaf pans.
7. Proof for approximately 1½ hours.
8. Bake at 180°C for 23 minutes.

Yield

2 x 400-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.350
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.005
1
Water
0.193
55
Bread Flour
0.150
30
BAKELS LECITEX
0.004
0.8
Milk
0.020
4
Water
0.083
55
Salt
0.010
2
Sugar
0.060
12
Invert sugar
0.005
1
BAKELS SHORTENING
0.010
2
Total Weight: 0.889

Method

How to do it:

1. Mix bread flour, Bakels Instant Yeast and water for 4 minutes at low speed. Desired temperature is 23°C.
2. Place sponge in a bowl, cover and rest for 4 hours at room temperature.
3. Mix fermented sponge and bread flour, Lecitex Bread Improver, milk, water, salt, sugar and invert syrup for 2 minutes at low speed.
4. Add Bakels Shortening and mix for 5 minutes at high speed. Maintain a dough temperature of 26°C.
5. Divide dough into 400g pieces, round, cover and rest for 10 minutes.
6. Mold into loaf shape and place in greased loaf pans.
7. Proof for approximately 1½ hours.
8. Bake at 180°C for 23 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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