Ingredients
KG
Bread Flour
65.000
SB Standard Premix
3.000
Yeast
1.000
Water
39.000
Total Weight
108.000
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.
SB Standard Bread (4.5% Bread Premix)
Ambient
Bakery
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