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Ingredients
16kg
Carr's Bakers Flour
960g
Sonneveld Proson Top Line CL
320g
AB Mauri Pinnacle Baker's Yeast
240g
Salt
8.96l
Water
Method
Kneading: Knead all ingredients into a smooth and well developed doug
Dough temperature: Approx. 27°C
Scale: Approx. 1600 grams (60 pieces) and rounding
Dough: proof Approx. 10 minutes
Moulding: Divide and round up and place dough pieces on baking slides
Final proof: Approx. 70 minutes
Baking: Approx. 10 minutes at 260°C
