Ingredients
REFINED WHEAT FLOUR (
SwissBake® T55)- 1000 gm
BUTTER - 100 gm
PEELED & CHOPPED GARLIC - 120 gm
SALT - 20 gm
WATER - 560 - 590 gm
FRESH/DRY YEAST/
AROMATIC - 30 gm/ 12 gm/ 50 gm
BREAD IMPROVER (
ENZY X 2D) - 20
CORIANDER LEAVES - 80 gm
MIXED HERBS - 20 gm
CHILLI FALKES - 25 gm
CHEESE (OPTIONAL) - 100 gm
Method
Place all the ingredients in a mixing bowl. Use a spiral mixer for mixing. Mix at slow speed for 4 minutes and then at fast speed for 6 minutes. Dough temperature should be maintained between 26°C to 28°C. Bulk fermentation for 30 minutes. Scale the dough weight, mould it and put it on a greased tray or sandwich bread tin. Intermediate final proof for 30 minutes to 40 minutes at 28°C under 85% relative humidity. Bake with steam at 220°C under a falling temperature to 200°C for approximately 35 to 40 minutes.
Baking Tips
N/A
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