Ideal recipe for sandwich loaves or open top loaves.

Ingredients

  • 12.5 kg Flour
  • 0.625 kg Turbo™ 5% Bread Concentrate
  • 0.25 kg Yeast (Compressed) or ⅓ for dry yeast
  • 8 L Water (White Bread)
  • 8.5 L Water (Brown Bread)

OR

  • 25 kg Flour
  • 1.25 kg Turbo™ 5% Bread Concentrate
  • 0.5 kg Yeast (Compressed) or ⅓ for dry yeast
  • 16 L Water (White Bread)
  • 17 L Water (Brown Bread)

Recipe Instructions

  1. Place flour, Turbo concentrate, 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 29°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 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 40 minutes for sandwich loaves and 50 minutes for open top loaves.
  10. Bake at a temperature of ± 250°C for 30 to 35 minutes.
  11. The bread must be removed from the tin immediately after baking.
  12. To maximise the shelf life, the bread should be bagged immediately once cooled, after approximately 90 minutes floor time.

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

General Info:

Preparation: 2 hours
Baking: 30 minutes
Ready In: 4 hours
Servings: ± 1 42 Loaves at 500g

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