Description
Recipe
| Crustomix Brown | 300 g |
| Bread Flour | 700 g |
| Fresh yeast | 30 – 40g or |
| Instant Dry Yeast | 10 – 20 g |
| Chilled Water | 650-700 g |
| Fat (optional) | 30 g |
| Sugar (optional) | 30 g |
Method
1. Mix all ingredients using a hook or in a spiral mixer on low speed for 2 minutes and then on medium speed for 7 – 8 minutes/ until the dough develops well.
( Dough temperature should be 27- 290C ).
2. Rest the dough for 10 – 15 minutes.
3. Dividing, rounding, sheeting and moulding as per requirement. (Recommended Volume/ Mass ratio is 4.5).
4. Proofing at 35 – 400C / 70 – 80% RH for 60 minutes.
5. Bake as specified.
6. Cool on wire racks.
Bake at 200 – 2200C for 20 minutes/ until baked well.
