S500/S500 CONTROLLER - Butterbread

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Puratos ingredients

All ingredients

Bakers flour 10.000kg 100%
Water 5.000kg 53%
Yeast 0.020kg 2%
Salt 0.020kg 2%
S500/S500 Controller 0.017kg 1.7%
Corman Croissant butter 1.000kg 10%
Egg 0.020kg 2%

Recipe

1. Dough temperature: 27°C
2. Spiral mix 2 minutes slow plus 8 minutes fast.
3. Scale immediatley at 460g/11lb
4. Leave for 10 minutes, ball, divide into 4, mould long, into 4 strand plait.
5. Prove.
6. Bake.