Red Beet Pan bread

Recipe

1. In spiral mixer, Mix all L3H3 shortening L4H11
2. 1st proofing: 60 min ( Room temp)
3. Dividing : 250g for pan bread
4. Bench time: 20 min
5. Moulding
6. Final proofing: 35℃/80% for 60 min
7. Baking : 190/200℃ for 23 min
8. Moisture level = 86%. High moisture keep the bread in the soft condition for 4~5 days like just baked.
9. Also, save the cost.
10. It allows to mould Bricohe dough without the over night keeping.
11. Tip1: way to boil Fresh redbeet
12. -Redbeet dice: water= 1:2 /Boil for 4 min
13. Tip2: To maximize red color, pls, use shortening than butter.