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SWEET & SOUR BAPS

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111k

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
	BAKELS HENRYS SOURDOUGH NATURAL	1.200
	Flour	2.500
	FINO MEAL BASE	0.400
	BAKELS INSTANT ACTIVE YEAST	0.050
	Honey	0.250
	Salt	0.030
	Water (variable)	2.500

	Total Weight	6.930

Method:

1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed for approximately 8 minutes or until dough is developed.
4. Give the dough a bench time of 5 minutes.
5. Scale, round and allow for further 5 minute rest.
6. Mould and proof for approximately 45-60 minutes.
7. Bake at 200°C for approximately 15 minutes.

Notes:

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

If using Compressed Yeast, use 125g (5oz) in above recipe.