Bakers Formula

John mccoll
June 16, 2009
Written by John mccoll
Ingredients  kg g %
Strong baker’s flour
 10  0  100
Easy Portuguese corn bread  2  500  25
Salt  0  150  1.5
O-Tentic Origin  0  400  4
Water  9  0  90
 2  0  20
Anise seeds  0  300  3

  1. Mix four minutes slow and eight minutes high or until developed. Blend raisins and anise seeds on slow.
  2. Dough temperature should be 24 C.
  3. Bulk fermentation: 30 minutes.
  4. Scale: 540-gram dough pieces.
  5. Mould round and give an intermediate proof of 20 minutes. Flatten dough pieces and make indentations with a thin wooden stick. Proof.
  6. Bake at 230 C, but not less than 200 C, for 35 minutes with steam, if available.

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