Standard Loaf Bread
99-036
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
Water (1)
0.490
49.00
Sugar
0.150
15.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.80
BAKELS SHORTENING
0.010
1.00
BAKELS LECITEM SUPREME
0.010
1.00
Total Weight: 1.683
How to do it:
1. Dry mix bread flour, Bakels Instant Active Dry Yeast and Lecitem Supreme for 30 seconds.
2. Dissolve sugar and salt in water (addition of ice in water is recommended to lower dough temperature to 30-32°C).
3. Add sugar-salt-water mixture to mixing bowl and mix at slow speed for 2 minutes.
4. Add Bakels Shortening and mix for about 6 minutes at high speed or until dough is well-developed.
5. Measure dough temperature.
6. Round dough and rest for 5 minutes.
7. Divide and scale into 380-g pieces, round, cover and rest for another 5 minutes.
8. Mold and place dough in well-greased loaf pans. Place cover on top.
9. Proof (use template to check if adequately proofed prior to baking).
10. Bake at 180°C for 25 minutes. Remove immediately from the pan and let cool completely before packing.
Yield: 4 pcs
