PANINI BREAD - New Zealand Bakels
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes.
Ingredients
- FINO BREAD AND ROLL CONCENTRATE 0.500 10.00
- Flour 5.000 100.00
- Olive Oil 0.250 5.00
- Water (variable) 2.900 58.00
- BAKELS INSTANT ACTIVE YEAST 0.060 1.20
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