Multigrain Tin bread

Ingredients

Unit
Wheat Flour (strong) 10.000 kg
Water 4.600 kg
S500 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 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.