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COUNTRY HERB BREAD AND ROLLS

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Bread and Yeast Compounds - Bread Bases
Recipe No:  R139a
Group  Ingredient KG
  HERCULES BREAD CONCENTRATE 0.250
  Flour 5.000
  BAKELS COUNTRY HERB SPECIALTY BASE 0.500
  Bakels Instant Active Yeast 0.075
  Water (variable) 3.000
  Total Weight 8.825
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250°C (480°F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  If using Compressed yeast use 225g in the above recipe.
Yield:  15 loaves scaled at 570g, 176 rolls scaled at 50g