Stage 1

5.000kg 21081 Superb Bakers Flour

0.100kg 100224 Iodised Salt

0.050kg 103950 Improver Super Bake

0.050kg 108498 Vital Wheat Gluten optional

0.050kg 106162 Canola Oil

Stage 2

0.175 kg 105647 Compressed Yeast

3.000L Water Variable

Method

1. Using spiral mixer place stage 1 ingredients into mixer. Then add stage 2.
2. Mix on 1st speed for 2 minutes.
3. Mix on 3rd speed for 8 – 12 minutes or until the dough is well developed.
4. Achieve a finished dough temperature of 28 – 30°C.
5. Rest for 10 minutes.
6. Scale into desired weights.
7. Rest for a further 10 – 20 minutes.
8. Mould into desired shape.
9. Prove for approx. 30 minutes until desired height is reached. Proofer settings 38°C @ 75 – 80% RH
10. Bake at 220°C for 30 – 35 minutes. Use steam in initial stages of baking.