Page 98 - MODUL KELAS X 2021-protected

METHODE

1 Prepare all ingredient, utensil and equipment

2 Mix flour and yeast then mixed and knead all inggredient until soft and elastic

3 Bulk fermentation

4 Knocking back

5 Scalling at 50 gr, moulding, then intermediate proof

6 Final moulding, take out the air, mold into round shape

7 Place the bread into the greased sheet pan

9 Prove until the dough becomes double sized

Brush with egg
10 wash

11 Baked into 200 degree aproximetry for 15 - 20 minutes

12 Served hot

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