5″ Bread Bowl


Crusty Bread Mix 1000g
Mauripan Instant Yeas 10g
Cold Water 600g

Baking Step:

  1. Blend all dry ingredients at low speed.
  2. Add water and mix dough at low speed for 2 minutes, then mix at high speed to optimal development.
  3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
  4. Scale 250g dough weight and allow to rest for about 10 minutes.
  5. Round dough and place on non-stick baking tray.
  6. Proof at 40°C and RH 80% for about 75 minutes.
  7. Bake at 220°C (top and bottom heat) for about 25 minutes. Baking condition varies upon oven used and dough weight.