Step 1

High fiber brown bread mix Refined Wheat flour Water Dry/ Fresh yeast

Step 2

1. Place all the ingredients in a mixing bowl 2. Use a spiral mixer, mix on a slow speed for 4 mins and then mix on a fast speed for 5 mins. 3. Dough temp should be at 24ºC to 26ºC. bulk fermentation for 30 minutes. 4. Scale the dough weight to 500 gm. Intermediate proof not required. 5. Final proof for 40 minutes at 32ºC under 75% relative humidity. 6. Bake at 230ºC under falling temp. of 200ºC for approx. 45 minutes for 400 gm to 500 gm piece of dough. Bake with lots of steam.