Ingredients

Group 1
Ingredient
KG
Wholemeal Flour
32.000
Voltem
0.625
Salt
0.480
Masterfat
0.230
Yeast
1.000
Water
18.700
Total Weight: 53.035

Method

Wholemeal Bread

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 6 minutes.
4. Bulk ferment in an oiled container for 60 minutes.
5. Tip dough out and scale at desired weight.
6. Dry prove for approximately 30 minutes.
7. Bake at 230℃ (450℉) for 25-30 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Wholemeal Flour
32.000
Voltem
0.625
Salt
0.480
Masterfat
0.230
Yeast
1.000
Water
18.700
Total Weight: 53.035

Method

Wholemeal Bread

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 6 minutes.
4. Bulk ferment in an oiled container for 60 minutes.
5. Tip dough out and scale at desired weight.
6. Dry prove for approximately 30 minutes.
7. Bake at 230℃ (450℉) for 25-30 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Tin Bread, Wholemeal