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Mis.Sameeha Wheat Flour.

Dear 25g Gane. Okay

Sathik Thank You !

Wheat Flour (Bread Flour) 10kg, Instant Yeast 100g, White Sugar 150g, Hyco (Margarine) 100g, Table Salt 200g, Water 8L: This is a production recipe of different bakery from Sri Lanka. Initial kneading 30min in machine. No initial resting time for the dough. Immediate portioning. Portion size: (450g wet weight per bread loaf as per Sri Lankan Consumer Law) Proofing in side the trays: 2Hrs Baked in wood fired earthen oven 1Hrs. with residual heat (No fire, no wood or no charcoal inside) NOTE1: If you are in cold country, use Luke warm water. Leave charcoal inside the oven (pilled in a corner) NOTE2: No fancy egg wash, butter layers or oil application on top. Only pans are lubricated with layer of Hyco (Cheapest hydrogenated vegetable oil spread available to man kind). Very fluffy. No yeast smell, Smells great, Taste match the price!

@@Harindra000 tysm... But where do i buy bread flour?

@@renerume6229 Bread Flour gives you perfect proofing at low budget. You can use all purpose wheat flour (has more protein percentage). If you like healthy option, go for Wholegrain Wheat Flour. Even cake flour (with lowest protein percentage) will do. but more refined crumbs and small air pockets. Never use self ricing flour (with added leaving agents). The amount of yeast to use and timing will depend largely on the flour type, hydration level and room temperature. Adjust accordingly!

Chandana Thank You !

Wide electric oven can do the job better. Consult nearest resort supplier.

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