Ingredients

Procedure

PREFERMENT
Mixing Time 5 minutes
Mixing Speed 1st
Dough Temp 95oF
Fermentation Time 30 minutes
Fermentation Temp 85oF
FINAL DOUGH
Mixing Time 8 minutes
Mixing Speed 2nd speed
Dough Temp 92oF
Fermentation Time 1.5 hours
Fermentation Temp 85oF
Folding if needed None
Dividing Weight 1.75 lb or 800g
Resting Time 30 minutes
Make Up Rectangular loaf pan log
Proofing Time 30-40 minutes
Proofing Temp 82oF
Proofing Humidity 75o
Type of Oven Rotating Rack Oven
Baking Temp 340oF
Baking Time 30-40 minutes depending on oven
Steam if Needed 1 pump prior to loading, 2 pumps after
Finished Weight 1.64lb or 740g
ADDITIONAL PROCEDURESThis dough is great for a number of shapes, not just rectangular loaf pans. It can also be made using the straight dough method to get tighter crumb and to reduce labor hours. Toasted with Jam & Cream Cheese is Yummy!

Nutrition Facts Per Serving

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