Sixteen Hour Prove

 

Recipe: Sixteen Hour Prove

kg

grm

%

Prestige Flour

16

.000

100

Improver

-

.240

11/2

Fat

-

.320

2

Salt

-

.320

2

Yeast

-

.060

.03

Water

9

.120

57

Method

Place all ingredients into spiral mixer and mix for 2 mins slow, 6 to 8 mins fast.

Process dough as standard, place trays and tins on rack to prove for approx 16 hours. Rack needs to be covered with plastic so no air circulation around products to prevent skinning.

Times will vary from bakery to bakery and different times of year.