Mozambique Pao Premix (10x1kg)

Mozambique Pao Premix (10x1kg)

METHOD

  1. Remove the Dry Yeast from Pack and keep aside
  2. Place premix in a large mixing bowl or Mixer
  3. Add 800 grams lukewarm water to the dry mix. Mix or stir the flour mixture and water for 3 minutes until all flour is dispersed and absorbed by the water.

    After step 3, Cover the bowl with plastic wrap or a damp towel and let it rest for 60 minutes. (this is called the Autolyse stage)
  4. Add the Dry Yeast into mixture and mix for a further 5 minutes with an electric mixer on medium speed or mix by hand until the dough is elastic.

5) Scale the dough into 300g dough pieces or larger (800 grams for Pan bread)

6) For the Pao Bread: Rest the 300-gram dough pieces for a further 60 minutes on a table sprinkled with flour and cover with a damp cloth or plastic liner. 

  • For Pan Bread: place dough piece into a well-greased baking tin, leave to res proof until double in size. Once ready for the oven, sprinkle lightly with flour and score with a knife.
  • If Baking the dough in a Wood-fired: oven at 250°C, turn bread regularly as per instructions.
  • For an Electric Oven: Bake on 200°C for 25-30 minutes.

Sprinkle extra flour over the dough balls once ready, cut a cross onto the top of the dough (about 5mm deep)

TEST THE BREAD
Knock on the bottom of the bread after baking, if a hollow sound is made, you will know that your bread is done.

CROSS-AFMOZ015


If you need more information about the Crossroads Bread Project, or would like to get involved, contact us.

johan@crossroadsbread.co.za  
PO Box 38033, Faerie Glen, Pretoria, 0043

+27 (0) 12 365 3450
+27 (0) 84 840 3139

Johan Stapelberg – Master Sourdough Baker

“I have been involved in the baking sector and many baking projects for 45 years and decided to apply my mind and came up with the idea to erect wood fired ovens, also better known as Masonry ovens at strategic points within the various communities where there is hunger and hardship.

But, to make this project sustainable and give it substance, I shared my idea of community ovens with Leon de Bruin and the idea was born to approach the Reformed Church in Pretoria which they took an immediate interest in. It must be stated from the outset that the vision and reach of this Communal Oven project is to be implemented in all churches and communities across South Africa and adjacent countries.”


CROSS-AFMOZ015
R780.00
Our quantity discounts:
Quantity
10+
Price
R702.00
In stock
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