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Hovis Original Wheatgerm

Recipe using Hovis Brown Flour

Ingredients Parts Kg lb oz
HOVIS BROWN
FLOUR		 100.0 32.000 70 9.0
Yeast 2.8 0.896 1 15.6
Fat 1.0 0.320 - 11.3
Improver (1% type) 1.0 0.320 - 11.3
Water 65.0 20.800 45 13.8
Total Weight - 54.336 119 13.0
Scaling Weight: 920g (32.5oz) Yield:59.1


Recipe using Hovis Original Bread Mix

Ingredients Parts Kg
HOVIS ORIGINAL
BREAD MIX		 100.0 16.000
White Bread Fat (optional) 0.7 0.110
Yeast 3.0 0.480
Water 65.0 10.400

Method:

Dough temperature 29°C/84°F.

Mix on a Spiral mixer 2 minutes slow speed, 6 minutes on second speed.

Mix on an upright mixer, 2 minutes on first speed, 6 minutes on second speed.

After mixing divide the dough immediately, mould round, rest for 5 minutes, mould to desired shape and tin up.

Prove for approximately 45 minutes, or until the dough is 1.25cm (1/2in) above the tin.

Bake at 235°-245°C, dependant upon oven type, with steam at the beginning of baking.

Draw damper after 10-15 minutes.

Baking time 35 minutes for 400g loaves and 40 minutes for 800g loaves.

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