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
(Calories from Fat %); ( );Try Another Recipe
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