3.75l Water 0.00 0.5 kg yeast 0.45 285g salt 0.01 285g shortening 0.27 100g improver 0.16 16kg Country Malt Flour 10.90
Place all ingredients in the Artifax mixer, mix on slow speed for 3 – 4 minutes, then on high speed for 10 minutes. Allow to rest for 10 – 15 minutes in bowl. Scale off into 1lb or 2lb weights depending on small or large size as required. Cob up and place in the white boxes and rest for 10 minutes. Mould into the required shapes. Finish as required eg brush with water & add seeds, slash etc Put in the proover until doubled in size. Bake for 20 – 30 minutes at 220*C with steam.