White Bread with Double Fresh

Ingredients

Units %
Part 1
White Flour 50000g 0
Gold Crust 2000g 0
NCP Yeast Wet 1000g 0
Water 31000L 0
Double Fresh 1000g 0
Part 1 total 0

Working Method

Part 1
  1. 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.
  2. Mix for ± 2 minutes slow and ± 7 minutes fast, depending on type of mixer used. NB. Ideal dough temperature after mixing is 29°C.
  3. Scale off, mould round and rest for ± 5 minutes. Mould into required shapes.
  4. Prove at 40°C and 80% humidity for ± 1 hour. NB. Prover must be humid, not wet and not dry.
  5. Bake at 240°C for 30 - 35 minutes (Depending on type of oven.) NB. Ideal core temperature of bread after baking is ± 95 °C.
  6. Remove bread from oven immediately and depan.
  7. Place in bags and seal as soon as bread is cool. N.B. Sliced bread is more convenient for customer.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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