1. Place all ingredients into a spiral mixer and mix for 4 minutes slow, 7 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g.
4. Mould and dip in wholemeal flour or bran.
5. Place into tins.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 230℃ (446℉) (with steam) for 27 minutes (pull damper after 9 minutes).
Yield: 14 loaves
Bread, Roll & Morning Goods, Speciality Bread Mixes
Clean label 50/50 concentrate which includes the goodness of barley flakes, malted barley and malted wheat flakes, for great tasting ...
View productUnit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath