BROWN BREAD

General Info

Raw weight: 0.680 kg per loaf
Baked weight: 0.600 kg per loaf
Shelf life: 3 days
Production time: 2 hours
Yield: 30 loaves

Ingredients

  • 12.500 kg SUPREME Brown Bread Mix
  • 0.250 kg Yeast
  • ± 8.250L Water

Recipe Instructions

29°C.

  1. Place prepared mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
  3. Final dough temperature should not exceed 26°C – 30°C.
  4. After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
  5. Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
  6. Form the dough into a cylindrical shape using either a bread moulder or by hand.
  7. Place the dough pieces, seam down, into pre-greased bread tins and place in bread trolleys starting from the bottom up.
  8. Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
  9. Prove for approximately 50 minutes for open top loaves and 40 minutes for sandwich loaves.
  10. Place trolley into a pre-set oven at a temperature of 250°C.
  11. Only use steam for open top loaves NOT sandwich loaves.
  12. Bake for approximately 35 minutes (open top) and 45 minutes (sandwich).
  13. Remove loaves from tins IMMEDIATELY after baking and bag only once cooled.

N.B: Mixing times, yeast & water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.