Place measured water into mixing bowl first. This will ensure proper mixing. Then add flour, premix and yeast. NB. Do not place yeast on top of premix as the salt in the premix will weaken the yeast.
Mix for +- 2 minutes slow and +- 7 minutes fast, depending on type of mixer used. If you take a piece of dough you should be able to stretch it into a thin film. If dough breaks while stretching it has not developed properly yet. 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 depan.
Ideal core temperature for wrapping and slicing bread is 30°C. N.B. Sliced bread is more convenient for customer.