Vital Bread

Ingredients

Units %
Chipvital Eb 5,000g 0
Bread Flour 5,000g 0
NCP Wet Yeast 0,200g
Water 6,000g 0
total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed.
  3. Bulk fermentation: Allow the dough to rest covered for ± 20 minutes before working off.
  4. Scale off, mould round and rest for ± 5 min then mould into required shapes.
  5. Cut the top of the bread and decorate with mixed seeds.
  6. Prove for ± 40 minutes proofer should be ± 40°C.
  7. Bake at 220°C with lots of steam for ± 35 minutes.

Baking Overview

Tips and tricks

  • The bulk dough is set aside and allowed to ferment.

About this recipe

Author: Chipkins Puratos

Complexity level: