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

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.