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PUMPERNICKEL BREAD

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Bread & Rolls - Grain - Grain Tin Breads & Grain Rolls
Recipe No:  R133a
USING PUMPERNICKEL BREAD CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  BAKELS PUMPERNICKEL BREAD CONCENTRATE 5.000    100%
  BAKELS INSTANT ACTIVE YEAST 0.140    2.8%
  Water (variable) 5.000    100%
  Total Weight 15.140
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 10 minutes.
5. Scale and rest for another 10 minutes.
6. Mould as desired.
7. Prove then bake at 230°C.
Notes:  If using Compressed Yeast, use 400g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  17.5 Loaves scaled at 850 g.