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Breads & Rolls with Stuarts Brown

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  • Mixing:

    • Tweedy - 2 min 15 secs (high speed)
    • Spiral - 3 min slow , 7 min fast
    • Planetary - 3 min slow, 8 min fast
  • Finished dough temperature 78-80°F, 25-26°C

  • When using this recipe for tinned bread, half the amount of improver and omit the sugar.

  • Crusty bread and rolls give steam injection in oven and omit fat.

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UK & Ireland