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Shared recipe
ITALIAN BREAD
Yield: 37.8 oz Total flour: 21.508 oz Method: Straight dough Makeup: As desired Bake: 425F with Steam Proof: 80F - 80% Bulk: 80F - 80% until doubled Method / Steps: - Stir all ingredients by hand in mixer bowl until moistened - Mix speed 1 for 3 minutes - Mix speed 2 fo...
Sign in for kitchen toolsIngredients
| Item | Amount |
|---|---|
| WATER, PURIFIED PURE LIFE 16.9OZ | 15.23 OZ |
| YEAST INSTANT DRY SAF GOLD 20 LB | 0.16 OZ |
| SALT KOSHER (3LB / 48oz per box) | 0.54 OZ |
| LIGHT AMBER HONEY 5 LB | 0.02 OZ |
| FLOUR HI-GLUTEN POWER BREAD | 21.51 OZ |
Method
1
Stir all ingredients by hand in mixer bowl until moistened
2
Mix speed 1 for 3 minutes
3
Mix speed 2 for 10 minutes
4
Bulk ferment until doubled
5
Portion and shape as needed
About this recipe
Yield: 37.8 oz
Total flour: 21.508 oz
Method: Straight dough
Makeup: As desired
Bake: 425F with Steam
Proof: 80F - 80%
Bulk: 80F - 80% until doubled
Method / Steps:
- Stir all ingredients by hand in mixer bowl until moistened
- Mix speed 1 for 3 minutes
- Mix speed 2 for 10 minutes
- Bulk ferment until doubled
- Portion and shape as needed
Total flour: 21.508 oz
Method: Straight dough
Makeup: As desired
Bake: 425F with Steam
Proof: 80F - 80%
Bulk: 80F - 80% until doubled
Method / Steps:
- Stir all ingredients by hand in mixer bowl until moistened
- Mix speed 1 for 3 minutes
- Mix speed 2 for 10 minutes
- Bulk ferment until doubled
- Portion and shape as needed
Comments
Aisha
6 days ago
The yield and timing notes are exactly what our students needed.