Ingredients

Stage 1

5.000kg Champion Soft Bread Mix 50151229

Stage 2

0.060kg Yeast Dried (1.2% Based on Flour)

2.900L Water (Variable)

If using compressed yeast use 3% to flour

Method

1. Using spiral mixer place stage 1 ingredients into mixer. Then add stage 2.
2. Mix on 1st speed for 2 minutes.
3. Mix on 3rd speed for 10 – 12 minutes or until the dough is well developed.
4. Achieve a finished dough temperature of 27 – 29°C.
5. Rest for 10 minutes.
6. Scale into desired weights.
7. Rest for a further 10 – 20 minutes.
8. Mould into desired shape.
9. Prove for approx. 30 minutes until desired height is reached. Proofer settings 38°C @ 75 – 80% RH.
10. Bake at 210°C – 230°C for 18 – 30 minutes depending on dough weight. Use minimal steam.