Sandwich bread and rolls
Υλικά
- 10000 g of 555 extra white flour, 300 g of soft margarine,
- 300 g of sugar, 100 g of Kraft Malz improver, 50 g of Phil Germ,
- 200 g of salt, 350 g of yeast, 5600-5900 g of water.
Εκτέλεση
- Mixing time: 3 min at slow speed and 9 min at fast speed,
- dough resting time: 5-10 min,
- fermentation chamber temperature: 32oC,
- fermentation chamber humidity: 75%,
- weight: 500-1000 g for sandwich bread, or 130-150 g for sandwich rolls,
- baking temperature: 230°C –› 210°C.