Bakels
Baking ingredients since 1904

FISHERMANS BREAD

Recipes Home | Back
Display Recipe as PDF

Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R120f
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 3.600    100%
  FINO BREAD AND ROLL CONCENTRATE 0.300    8.3%
  FINO MEAL BASE 0.400    11.1%
  FINO PIE MASH 0.110    3%
  Milk Powder 0.050    1.4%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.7%
  Water (variable) 2.400    67%

  Total Weight 6.920
Method:  1. No time dough.
2. Place all ingredients in mixing bowl and develop thoroughly.
3. Dough temperature 30-31C.
4. Allow dough to recover 5 minutes.
5. Scale at 250g and round up.
6. Pin out to 28cm diameter.
7. Dock then cut out centre hole.
8. Sprinkle with Sesame seed if desired.
9. Prove approximately 30 minutes then bake for approximately 10 minutes at 260C.
Notes:  If using Compressed Yeast, use 175g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  This bread is spread with butter and topped with smoked or canned fish.
Yield:  27 loaves at scaled 250g