Search:		Search
Location:
Language
Selection:	Recipes Products Both

REWANA BREAD (MAORI BREAD)

Recipes Home | Back

Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111g

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
	Flour	2.500
	BAKELS HENRYS SOURDOUGH NATURAL	2.500
	Treacle	0.100
	BAKELS PIE MASH	0.100
	Water	2.600
	Bakels Instant Active Yeast	0.075

	Total Weight	7.875

Method:

1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Scrape down and mix for a further 8 minutes or until dough developed (with this recipe the dough is quite tight to achieve the desired texture).
4. Give dough a bench time of 5 minutes.
5. Remould into Vienna shape and place two scaled dough pieces into a deep round tin.
6. Prove approximately 45 minutes.
7. Bake at 220°C (428°F) for approximately 25-30 minutes.

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.