BREAD CONTROLLER - Tin bread
All ingredients
| Bakers Flour | 32.000kg | 100% |
| Water | 18.000kg | 56.25% |
| Bread controller | 2 sachets | |
| Yeast | 0.075kg | 0.2% |
Recipe
Dough temperature 27°C/80°F.
Spiral mix for 2 minutes slow and 8 minutes fast.
Give 10 minutes bulk.
Scale as required, hand up.
Rest 10 minutes.
Mould onto perforated trays or setters.
Prove 45-50 minutes (approx).
Bake at 200-210°C with initial steam, open damper after 15 minutes.
Total bake time 28-30 minutes small.
35-40 minutes large.
Spiral mix for 2 minutes slow and 8 minutes fast.
Give 10 minutes bulk.
Scale as required, hand up.
Rest 10 minutes.
Mould onto perforated trays or setters.
Prove 45-50 minutes (approx).
Bake at 200-210°C with initial steam, open damper after 15 minutes.
Total bake time 28-30 minutes small.
35-40 minutes large.