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OLDE ENGLISH CIDER & WALNUT BREAD & ROLLS

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R120l

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
1	Flour	2.000

	FINO RYE BASE	0.250
	FINO BREAD AND ROLL CONCENTRATE	0.225
	BAKELS INSTANT ACTIVE YEAST	0.030
	Water (variable)	1.000
	Cider	0.150
	Cider Vinegar	0.050
	Molasses	0.050

2	APPLE PIE MIX	0.200

	Walnuts	0.150

	Total Weight	4.105

Method:

1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 on slow speed, a fine dusting of flour may be required to assist the apple in combining with developed dough.
4. Dough temperature 30-31°C (86-88°F).
5. Allow dough to recover for 5 minutes.
6. Scale and mould as desired.
7. Prove then bake at 230°C (445°F).

Notes:

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

If using Compressed Yeast, use 90g (3 1/2oz) in above recipe.

Yield:

8 loaves scaled at 500g. 51 rolls scaled at 80g.