GRIZZLY - Oven bottom bread.

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Puratos ingredients

GRIZZLY 25KG

All ingredients

Bakers flour	32.000kg	100%
Water	17.900kg	56.5%
Yeast	0.750kg	2.3%
Salt	0.640kg	2%
Grizzly	0.480kg	1.5%

Recipe

Dough Temperature 26-28°C/79-82°F.

Mixing
Spiral 2 minute slow and 6-8 minutes fast.
High speed 2.5 - 3 minutes.

Processing
Scale, mould round rest 10 minutes.
Mould, place in tins or onto trays or setters.
Prove 35°C/95°F, 80% humidity for approximately 45-55 minutes.

Baking guide
Bake with initial steam.
Oven temperature approximately 230°C/445°F.
Baking time 30-40 minutes depending on size.
Open damper after 10 minutes.