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Millet Bread
Millet Bread
Course : Bakery
Regions : European
Cooking Time : 2 Hours
Chef Gautam Kumar
Item
| Bakers Flour |
1000 Gram |
| Millet Flour |
400 Gram |
| Salt |
30 gm |
| Yeast Fresh |
60 gm |
| Mixed Soaked Seed |
300 Gram |
| Water |
900 MI |
| Improver |
40 Gram |
| Malt |
100 Gram |
| Gluten |
80 Gram |
Method
- Dissolve the yeast in the luke warm water.
- Add this to 25 % of the flour and make a ferment.
- Add the rest of the ingredients and mix to tight dough.
- Mix for 3 minutes on 2nd speed and 6 minutes on 3rd speed.
- Let the dough rest in bulk for 50 minutes.
- Scale into desired portion, round them into balls and rest a further 10 minutes.
- Roll into shape, prove and bake.
- Bake depending on size first with a starting temperature of 200 degrees for first 5 minutes.
- Turn the oven down to 190 degrees.
Total Quantity : 1790
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