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SWEET & SOUR BAPS

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111k
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  BAKELS HENRYS SOURDOUGH NATURAL 1.200    48%
  Flour 2.500    100%
  FINO MEAL BASE 0.400    16%
  Salt 0.030    1.2%
  Honey 0.250    10%
  BAKELS INSTANT ACTIVE YEAST 0.080    3.2%
  Water (variable) 2.500    100%

  Total Weight 6.960
Method:  1. No time dough.
2. Place all ingredients into mixer and mix on slow speed for 2 minutes.
3. Then mix on high speed for approximately 8 minutes or until dough is developed.
4. Give the dough a bench time of 5 minutes.
5. Scale, round and allow for further 5 minute rest.
6. Mould and proof for approximately 45-60 minutes.
7. Bake at 200C for approximately 15 minutes.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  7.5 dozen Baps scaled at 75 g.