Imifino Bread

Ingredients

Units %
Dough
Tegral Imifino Bread Mix 1000g 0
Water 600g 0
NCP Yeast Wet 40g 0
Dough total 0

Working Method

Method
  1. Combine all the ingredients in a spiral mixer.
  2. Mix on slow speed for ± 2 minutes and ± 8 minutes on high speed (or until dough is well developed).
  3. Rest dough for ± 5 minutes, covered with plastic to prevent skin formation.
  4. Divide the dough into required weight.
  5. Mould the dough, and place in greased bread pans.
  6. Prove for ± 1 hour at 40° C RH 80%.
  7. Bake for ± 22 minutes at 230° C.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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