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COUNTRY HERB BREAD AND ROLLS

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Bread & Rolls - Specialty - Flavoured Breads and Rolls
Recipe No:  R139a
USING BAKELS COUNTRY HERB SPECIALTY BASE
Group  Ingredient KG
  Flour 5.000    100%
  HERCULES BREAD CONCENTRATE 0.250    5%
  BAKELS COUNTRY HERB SPECIALTY BASE 0.400    8%
  Optional: MASTERFAT 0.150    3%
  Bakels Instant Active Yeast 0.075    1.5%
  Water (variable) 3.000    60%

  Total Weight 8.875
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C.
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230C.
Notes:  If using Compressed yeast use 225g in the above recipe.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
  For tasty herb beer sticks, cut long strips of dough or roll 20 gram dough pieces into thin stick. No proof. Bake at low heat until completely dry.
Yield:  12.5 loaves scaled at 700 g, 14.5 dozen rolls scaled at 50 g .