|5||Water||600 - 650 ml|
|7||Bread Improver||3 gms|
Few more ingredients that we think are important:
Let’s get baking!
Step 1- Using the flour shifter, sieve the flour.
Step 2- In the Spiral Mixer, add water. Dissolve the yeast and sugar into the water. Add the flour, gluten,
bread improver and salt and beat it thoroughly.
Step 3- Once the dough has been pulled together, knead the dough thoroughly for 5 -6 mins till the dough is developed.
Step 4- Oil a bowl and knead till it is absorbed by the dough.
Step 5- Using the Dough Divider divide the dough depending on the size of the bread. Round it and leave it to prove.
Step 6- Knock down the dough, Mould it and place in a greased bread tin and cover with a lid. Leave it in the proving chamber to prove.
Step 7- When proved and dough reaches the desired height (ideally double), place the tins into a preheated Rotary Rack Oven at 220 °C and bake it for 30 - 35 mins.
Step 8- Bake the bread in the Rotary Rack Oven until the bread is firm and has a rich golden brown colour and the bottom of the loaf sounds hollow when tapped
Step 9- Demould the bread and cool it on Cooling Racks.
Your loaf of bread is now ready! Slice it into the desired slices, pack or serve.