Crusty White Bread Mix 5 x 500g Carton

Crusty White Pre-mix is designed for the easy production of a wide range of superior speciality crusty breads and rolls such as crusty breads, German rolls, Vienna sticks, Baguettes and Pizza bases. Crusty White produces a crusty loaf of excellent appearance and flavour you expect, but with less salt. This Bread Mix is made from high protein wheaten flour containing Complex Carbohydrates and a wide range of essential nutrients, such as Protein, Vitamins and Minerals. Crusty White Bread Mix is also low in fat. 

Bread dough can be prepared in your bread machine, in a dough mixer or by hand.

BREAD MACHINE	Water Target	Water Variation	Bread Mix	Yeast
Loaf	320ml	+/- 30 ml	500 g Pack	4g Sachet

Water rate can be quite variable and dependent upon Bread Machine and personal preference. Optimal water amount iscritical for good bread, and more water is better than less. Start with the ‘Water Target’ and based on your results and our tips on this pack, either increase or decrease the water up to the variation provided.

MIXER/HAND KNEADED	Water	Bread Mix	Yeast
Large Loaf	290ml	500 g Pack	4g Sachet

MAKING BREAD IN A BREAD MACHINE

1. Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.
2. Select program. Longer mixing cycles generally produce better results.  Press Start.
   
   

BY DOUGH MIXER / HAND

1. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough of approximately 28 - 30°C. 
2. Knead the dough vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6minutes in a dough mixer.  More kneading provides better bread. Test by stretching a small amount of doughinto a rectangle: it should form a thin, translucent ‘window’ in the centre. 
3. To ferment (“proof”) the dough: return it to the bowl, ensuring there is room for it to rise, and cover toprevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).
4. 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. 
5. Bake in a preheated oven (conventional 220 °C / fan forced 200 °C) 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.
   
   

TIPS FOR PERFECT BREAD

Local size and density

• If your loaf is too small or your machine has difficulty kneading the dough, vary the water by 
  +/- 25 mL*. Alternatively add 1 – 2 tablespoons of any cooking oil.
• If your loaf is too large, reduce the amount of yeast. 
• For a heavier style of bread, reduce the yeast by up to ½ teaspoon. 

Yeast Performance

Yeast performance can be affected by air and moisture. Reseal opened sachets orstore in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required tomaintain loaf volume.

If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.