Ingredients
8.8l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 24° C – 26° C
Bulk fermentation time: none
Scaling weight: 0.500 kg
Intermediate proof: none
Processing: tin bread or oven bottom bread
Final proof: 40 – 45 minutes
Baking temperature: 240° C, dropping, giving steam
Baking time: 40 – 45 minutes
Topping: Tiger wash
Rice flour 1.000 kgs
Sugar Tate & Lyle Gran (Cane) 0.100 kgs
AB Mauri Pinnacle Baker's Yeast 0.025 kgs
Andrew Vegetable Oil 0.040 ls
Water, warm 1.000 ls
Mixing time: 2 minutes
Swelling time: 20 minutes
