Ingredients

Procedure

 

PRE-FERMENT
Mixing Time 3-5 Minutes on first speed
Dough Temp 26oC
Fermentation Time 1.5 Hours
Fermentation Temp Room Temp (approx. 23oC – 24oC)
FINAL DOUGH
Mixing Time 10 minutes
Mixing Speed 2
Dough Temp 75oF
Fermentation Time
Fermentation Temp
Dividing Weight 20 oz
Resting Time 30 minutes
Make Up Divide the dough into 20 oz. pieces. Round and place two balls in a Pullman loaf pan. Proof and Bake.
Proofing Time 1 Hour
Proofing Temp 95oF
Proofing Humidity 95%
Type of Oven Rack
Baking Temp 375oF
Baking Time 45 Minutes
Steam if Needed Yes
Finished Product Weight 16+ oz each

Nutrition Facts Per Serving

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