Place measured water into mixing bowl first. This will ensure proper mixing.
Brown bread does require more water than white as the high bran content allows for better water absorption.
Mix for ± 2 minutes slow and ± 8 minutes fast, depending on type of mixer used. Brown must be mixed for longer so that it can hydrate the bran in the flour properly. (Gluten is what strengthens the dough.) NB. Ideal dough temperature after mixing is 29° C.
Scale off, mould round and rest for ± 5 minutes. Mould into required shapes. NB. Do not use pan oil excessively.
Prove at 40° C and 80% humidity for ± 1 hour. NB. Prover must be humid, not wet and not dry.
Bake at 240° C for 30 - 35 minutes (Depending on type of oven.) NB. Ideal core temperature of bread after baking is ± 95° C.
Remove bread from oven immediately and de-pan.
Place in bags and seal as soon as bread is cool. N.B. Sliced bread is more convenient for customers.