Tomato Pan bread

Recipe

1. In spiral mixer, Mix dry ingredients + 80% fo liquid ingredients L3H3 shortening L2 20% of liquid ingredients L2H11
2. 1st proofing: 60 min ( Room temp)
3. Dividing : 250g for pan bread
4. Bench time: 20 min
5. Moulding: 250g x 2 /pan
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. Tip: To maximize the taste of tomato , pls, use shortening than butter.
12. Feel like to drink tomato juice