WHOLE WHEAT PAN DE SAL
(Using B & S Whole Wheat Bread Concentrate)
Suggested Dough Weight: 25 – 30 g
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Bread Flour |
100.00 |
1000.00 |
| Instant Yeast |
1.20 |
12.00 |
| B & S Whole Wheat Bread Concentrate |
40.00 |
400.00 |
| Brown Sugar |
17.00 |
170.00 |
| Molasses |
1.00 |
10.00 |
| Oil |
2.00 |
20.00 |
| Margarine |
2.00 |
20.00 |
| Shortening |
5.00 |
50.00 |
| Ice Cold Water |
57.00 (+/-) |
570.00 (+/-) |
| Topping: | ||
| Breadcrumbs |
–As Desired– |
|
PROCEDURE:
- Combine sugar, molasses, whole wheat concentrate, and the required amount of water in the recipe. Mix for 1 to 2 minutes.
- Add the remaining ingredients except fats and oil. Then, mix at low speed for 2 minutes.
- Add the fats and oil and mix at full speed until properly incorporated.
- Transfer to dough roller and process until dough becomes smooth and elastic.
- Mould to form a baston and roll into breadcrumbs. Rest for 1 hour or until doubled in size.
- Cut dough into desired dough weight and transfer into a pre-prepared well-greased pan.
- Proof for 1.5 to 2 hours or until double in size.
- Bake at 180ºC for 18 – 20 minutes or until golden brown.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
