Mike bread

 

Info.

Ingredients

gms

Price

Per Kg

Cost

Ratio

 

 

Bakers flour

235

 

 

  35

 

 

Wholemeal (100%)

435

 

 

  65

 

 

Salt

12

 

 

    2

 

 

Malt extract

4

 

 

       0.5

 

 

B.F.P. dough improver

4

 

 

       0.5

 

 

Castor sugar

6

 

 

    1

 

 

Semolina

25

 

 

    4

 

 

Compressed yeast

12

 

 

    2

 

 

Water (variable)

410

 

 

  64

 

 

Dry gluten

20

 

 

    3

 

 

 

 

 

 

 

 

Total Weight

1163

Batch Cost

 

 

 

Yield

2

Unit Cost

 

 

 

Scaling Weight

580

Total Ratio

177

 

Type of Dough

DRT

FT

FDT

MF

RWT

MT

ST

IP

 

 

ºC

ºC

ºC

 

ºC

min

min

min

 

Procedure

 

FDT 26ºC.

 

B.F.T. 30 mins.

 

K.B.  15 mins.

 

Scale off at 520 gms per loaf.

 

Hand up round.

 

Intermediate proof 10 mins.

 

Final mould – knots or as shown

 

Tray up

 

Proof - 35ºC

            80% RH.

            =/- 45 mins.

 

Bake at 210ºC / 415ºF for 25 - 30 mins.

 

Steam prior to loading the oven then, when loaded, steam again on setting 2,

leave in the oven for the first 5 mins, draw off and dry bake

 

 

 

Final Proof – can be left on the table to prove

Baking

 

20-30 mins

80  %RH

32-34 ºC

Time  12 –15 mins

220 ºC

445 ºF

 

 

 

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