INGREDIENTS

5.000g	KRAFTBREAD 50
5.000g	Wheat flour
400g	Yeast, fresh
6.200g	Water, approx.

PROCESSING

Mix a dough with all the ingredients.

Yield: 41 loaves

Method:
Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: approx. 26°C
Dough resting time: 30 minutes
Scaling weight: 400 g

Scale dough pieces, shape breads round or into the desired form, place with the dough seam upwards in bread baskets sprinkled with sesame seeds. After 3/4 fermentation, turn out of the mould, cut the top and bake with steam.

Proving time: 45 minutes at 35°C and 80 % rel. humidity
Baking temperature: 230°C falling to 200°C
Baking time: 40 minutes