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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R111i

USING BAKELS HENRYS SOURDOUGH

Group	Ingredient	KG
	BAKELS HENRYS SOURDOUGH NATURAL	0.800
	Wholemeal Flour	1.000
	Rye Flour	0.400
	Flour	3.000
	Salt	0.050
	BAKELS INSTANT ACTIVE YEAST	0.060
	Masterfat V	1.400
	Water	2.800

	Total Weight	9.510

Method:

1. No time dough. Place all ingreident into a mixer and mix on slow speed for 2 minutes.
2. Scrape down and mix for a further 8 minutes or until dough is developed.
3. Give dough a bench time of 5 minutes .
4. Divide and mould then leave for a further 4 minutes.
5. Prove approximately 45-60 minutes. Bake at 200°C for approximately 25-30 minutes.

Notes:

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

When using Fino Meal Base substitute Wholemeal flour with 250gm of Fino Meal Base and increase the White Flour to 3.750kg.