White Dough

Ingredients

Unit %
Dough
White Flour 12500g 0
5% Bread Premix 625g 0
NCP Yeast Wet 250g 0
Water 7500g 0
Dough total 0

Working Method

Method
  1. Place ice cold water into mixing bowl first. This will ensure that yeast does not work to quickly. 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 ± 6 minutes fast, depending on type of mixer used.
  3. Scale dough quickly and place into plastic bags. N.B. Tie not at the top of the bag, so as to give dough room to rise.
  4. Place in refrigerator counter immediately.
  5. Dough sales will be much higher if dough is placed in a readily available area for customers. I.E. The milk fridge.

About this recipe

Author: Chipkins Puratos

Complexity level:  

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