Pinnacle Wholemeal Mix400g
Mauripan Low Sugar IDY 15g
- Transfer Group A into mixing bowl and mix at low speed for 1 minutes.
- Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
- Rest the dough for 10 minutes on bench
- Divide the dough into 600g dough weight
- Round and rest the dough for 30 minutes.
- Mold into log shape and place on baking tray.
- Proof for 70 – 80 minutes at 38℃ humidity 85%.
- Score the bread. Bake at 210℃ (Top) 220℃ (Bottom) for 20 – 25 minutes with steam for 15 seconds.
- Remove from baking tin and cool on wired rack before serving.