Bread and Yeast Compounds - Bread Premixes and Concentrates |
||||||||||||||||||||||||||||||
Recipe No: R120d | ||||||||||||||||||||||||||||||
USING FINO BREAD AND ROLL CONCENTRATE | ||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||
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 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 200g (8oz) in above recipe. | ||||||||||||||||||||||||||||||
Yield: | 15 loaves scaled at 570g, 110 rolls scaled at 80g |