Multigrain Tin bread

Ingredients

Unit
Wheat Flour (strong) 10.000 kg
Water 4.600 kg
S500 | Bakery 0.120 kg
Salt 0.180 kg
Softgrain Wheat 3.150 kg
Sugar 0.300 kg
Yeast 0.250 kg
Vegetable oil 0.200 kg
Sapore Panarome | Bakery 0.200 kg
total 19.000

Method

  • Mix all ingredients for 6 mins slow and 4 mins fast.
  • Dough temperature 26 - 28 °C.
  • Divide into 920g pieces, round & leave for 20 mins at room temp.
  • Make up into oblong pieces, divide into 4, place them in the toast tins twisted.
  • Prove for 70 mins at 30 °C & 80 % RH.
  • Place them in a deck oven & bake for 36 mins at 230 °C with steam.