White Bread

Ingredients

Units %
Dough
White Flour 50,000g 0
S6002 Premix 2,500g 0
NCP Wet Yeast 1,000g 0
Water 30,000L 0
Dough total 0

Working Method

Method
  1. Place all ingredients water into mixing bowl.
  2. Mix for ± 2 minutes slow and ± 7 minutes fast, depending on type of mixer used.
  3. Scale off, mould round and rest for ± 5 minutes.
  4. Mould into required shapes.
  5. Prove at 40° C and 80% humidity for ± 1 hour.
  6. Bake at 240° C for 30 -35 minutes. depending on type of oven.

Baking Overview

Tips and tricks

  • Do not place yeast on top of premix as the salt in the premix will weaken the yeast.
  • Proover must be humid, not wet and not dry.

About this recipe

Author: Chipkins Puratos

Complexity level: