Ingredients
Method
Mixing time: Mix the dry ingredients together for about one minute. Add the water and vegetable oil and mix for about 30 – 40 seconds on first speed until the complete mixture is wet. Do not over mix!
Dough temperature: 26° C – 28° C
Bulk fermentation time: none
Scaling weight: 0.600 kg
Intermediate proof: none
Processing: tin bread
Final proof: none
Baking temperature: 230° C, dropping to 210° C
Baking time: 30 minutes
After the mixing time, put the dough onto a table dusted with flour. Scale the dough, mould round and place in round or square baking tins. Using a steel scraper, cut a cross shape (X) into the dough with a depth of about 10 mm.
