Barossa Sour Dough Bread Mix 2.4kg
Lacked Bread Mix A flavoursome blend of traditional sourdough and artisan white rye bread styles.
Details
Ingredients: Bread Mix Ingredients: Unbleached Wheaten Flour, Rye Flour (18%), Dried Wheat Sourdough (2%), Non-iodised Salt, Gluten, Soy Flour, Emulsifier (E481), Ascorbic Acid (Vitamin C), Mineral Salt (E516), Enzyme, Vitamin (Thiamine, Folic Acid). Yeast Sachet Ingredients: Dry Yeast Incorporating Emulsifier (E491).
Allergen: Contains Rye, Contains Gluten, Contains Soy, Contains Wheat, Contains Cereals
Environmental: Recycled
Dietary: No Added Sugars, No Preservatives
Servings Per Pack: 4.0
Storage Instructions: Store in a cool dry place.
Suitable for: Baking specialty crusty breads rolls Viennas baguettes and pizza bases.
Size: 2.4kg
Warning: Contains Gluten, Wheat, Malt, Rye.
Preparation Instructions: Making Bread in a Bread Machine: Add the ingredients into the bread bowl in the order recommended by your bread machine instruction manual.Select program. Longer mixing cycles generally produced better results. Press Start. By Dough Mixer/Hand:Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough which is approximately 30°C.Knead vigorously by hand for at least 10 minutes or at least 6 minutes in a dough mixer, until smooth and elastic. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin'window' in the centre.Dust as necessary with Laucke Wallaby Bakers Flour or Laucke Bread Mix, return dough to bowl and cover to prevent'skinning'. Maintain in a warm environment until double in size(approximately 40 minutes).Knead lightly on a floured surface to'degas' the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.Bake in a preheated oven(conventional 220°C/ fan forced 200°C/ gas mark 7) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
Details
Ingredients: Bread Mix Ingredients: Unbleached Wheaten Flour, Rye Flour (18%), Dried Wheat Sourdough (2%), Non-iodised Salt, Gluten, Soy Flour, Emulsifier (E481), Ascorbic Acid (Vitamin C), Mineral Salt (E516), Enzyme, Vitamin (Thiamine, Folic Acid). Yeast Sachet Ingredients: Dry Yeast Incorporating Emulsifier (E491).
Allergen: Contains Rye, Contains Gluten, Contains Soy, Contains Wheat, Contains Cereals
Environmental: Recycled
Dietary: No Added Sugars, No Preservatives
Servings Per Pack: 4.0
Storage Instructions: Store in a cool dry place.
Suitable for: Baking specialty crusty breads rolls Viennas baguettes and pizza bases.
Size: 2.4kg
Warning: Contains Gluten, Wheat, Malt, Rye.
Preparation Instructions: Making Bread in a Bread Machine: Add the ingredients into the bread bowl in the order recommended by your bread machine instruction manual.Select program. Longer mixing cycles generally produced better results. Press Start. By Dough Mixer/Hand:Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough which is approximately 30°C.Knead vigorously by hand for at least 10 minutes or at least 6 minutes in a dough mixer, until smooth and elastic. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin'window' in the centre.Dust as necessary with Laucke Wallaby Bakers Flour or Laucke Bread Mix, return dough to bowl and cover to prevent'skinning'. Maintain in a warm environment until double in size(approximately 40 minutes).Knead lightly on a floured surface to'degas' the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.Bake in a preheated oven(conventional 220°C/ fan forced 200°C/ gas mark 7) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
