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INGREDIENTS
Ingredients
Recipe
- Wheat flour(bread) 1400g
- 4 Seed bread Mix 600g
- sugar 40g
- salt 30g
- Butter 80g
- Bread Improver Excel 40g
- SAF SEMI DRY YEAST RED 40g
- Water 1200g
HOW TO MAKE
Method
Recipe
- Mix L2M3 Butter L2H7 ( final dough temp 27 degree)
- 1st proofing 2 hours ( Punching after 1 hour 30 min)
- Divide : 250g ball
- Bench time: 15 min
- Moulding: 5 balls in pan bread mould
- Final proofing: 60 min/38 degree
- Baking at 190 degree for 35 min
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