Lallemand Baking
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High Protein Bread

Healthy Bread application using Instaferm® Instant Dry Yeast and Protein Mix.

Ingredients

Name lbs. oz % (bakers percent) kg
Flour 1.76 0 100 0.8
Sugar 0 2.82 10 0.08
Salt 0 0.71 2.5 0.02
Water 1.94 0 110 0.880
Instaferm® 01 0 1.13 4 0.032
Protein/Healthy Mix 2.6 0 147.5 1.180

Instructions

Total dough: 2990 g

Scaling Weight: 100g (29 loaves)

  • Add wheat flour, sugar, salt, yeast and half water
  • Knead until uniform dough is obtained.
  • Add healthy bread Mix and the rest of water.
  • Knead until you have a uniform and elastic mass.
  • Rest for 15-20 minutes, forge to taste.
  • Ferment 40 minutes in the fermentation chamber, at 35°C and 70% humidity, taking care to avoid over fermentation.
  • Score if desired
  • Bake at 165°C for 15min without steam
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.