Brown Bread with Soft R Alpaga - Puratos

Ingredients

	Units	%
Dough
Brown Flour	50000g	0
Soft R Alpaga	500g	0
Fat Irma's	500g	0
White Sugar	500g	0
Salt	700g	0
Calcium Propionate	50g	0
NCP Yeast Wet	1000g	0
Water	31000g	0
Dough total	0

Working Method

Part 1

Place ingredients into mixing bowl. It is imperative that water is measured properly. Consistency of bread is a crucial factor in the success of any bakery.
Mix until dough is developed properly. Brown flour should always be mixed for ± 2 minutes more as the gluten in brown flour takes longer to develop. (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. Flour on working table should not be excessive.
Prove at 40° C and 80% humidity for ± 1 hour. NB. Proofer 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 depan.
Ideal core temperature for wrapping and slicing bread is 30° C. N.B. Sliced bread is more convenient for customer.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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