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Scotch Baps

March 23, 2010 - 12:32pm -- Andrew S

Hello Everyone!


 


Scotch Baps.


  


Hand mix.   


Dough Temperature.             24˚ Centigrade.


Yield,  9  @ 70g.  660g.         Includes  5% excess for process loss.


Bulk Fermentation Time.      120 mins


Knock Back.                           90  mins


Here is a formula and method for a small batch.  When upping the yield, go by the %s and not the given recipe. 


%


100                  Strong Flour   390g.

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