Commercial Hard Dough Bread Recipe

Commercial hard dough bread recipe. Also referred as Hardo bread, this bread is native to the Jamaican’s and Caribbean culture. Similar in appearance to a pullman or toast bread, what makes this type of loaf bread unique is it distinctive sweetness, hard texture and crumb. This is a commercial recipe but can be adapted to be used for Artisan bakery or at Home.

  1. Ingredients                  Imperial            Metric             Baker’s %
  2. Bread flour                  35.27 oz             1000 g               100 %
  3. Water                           17.60 oz               500 g                  50 %
  4. Yeast                            1.05 oz                     30 g                   3 %
  5. Salt                               0.70 oz                    20 g                   2 %
  6. Sugar                           4,23 oz                    120g                 12 %
  7. Butter                          1.76 oz                     50 g                    5 %

Make up instructions;

  • Add all ingredient into mixing bowl and mix on slow speed for 10 minutes followed by high speed 6 minutes or until dough is completely homogeneous.
  • Final desired dough temperature should be between 24°C and 26°C (75.5°F – 78.8°F)
  • Makeup Instructions:
  • Scale individual dough pieces at 650 grams or 22.92 oz.
  • Slightly round each dough piece and let it rest covered at room temperature for 20 minutes.
  • Starting from the top edge of the dough ball, fold onto the center of the dough and repeat this step by bringing the top edge of the dough towards the bottom edge and mold into oval shape and into baking pan.
  • Place the formed loafs into a proofer and proof for approximately 50-60 minutes.
  • If you don’t have a proofer, cover with plastic and proof at room temperature for 120 minutes or until dough reces the edge of the baking pan.
  • Once the final proofing is completed place  into oven with no steam and bake at 190°C (392 °F) for 30-35  minutes or until golden.
  • This type of bread is best eaten the next day.






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