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Ingredients

32kg
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580g
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460g
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660g
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1kg
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640g
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18l
Water

Method

Mixing:

  • Tweedy - 2 min 15 secs (high speed)
  • Spiral - 3 min slow , 7 min fast
  • Planetary - 3 min slow, 8 min fast

Finished dough temperature 78-80°F, 25-26°C

When using this recipe for tinned bread, half the amount of improver and omit the sugar.

Crusty bread and rolls give steam injection in oven and omit fat.

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