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Gluten-free Bread

Ingredients

SINGLUPLUS 10.000 kg
Vegetable oil 0.400 kg
Yeast 0.400 kg
Water, approx. 8.800 l
Total weight 19.600 kg

Processing

Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.500 kg
Intermediate proof: none
Processing: tin bread or oven bottom bread
Final proof: 40 – 45 minutes
Baking temperature: 240° C, dropping, giving steam
Baking time: 40 – 45 minutes