配方类型:

BEVERAGES AND FOODS

配方说明:

Sponge-Dough Bread (Slow Staling)

配方组成:

Sugar/6 % of Flour
Mix 4.5 min 2nd speed Water temp. 60 F Sponge temp. 78 F Fermentation
Conditions: Humidity 85% Temperature 85'F Ferment 4.5 h
Dough
Yeast Food/10 g
Salt/2.25 % of Flour
Yeast Food/0.5 % of Flour
Milk powder/4 % of Flour
"Myvatex"/0.19 % of Flour
Bread Flour/700 g
Water/580* g
Shortening/60 g
Sugar/120 g
Salt/46 g
Milk powder/80 g
"Myvatex"/3.8 g
* 300 g ice + 280 g H2O (< 40 F)
Water/42 % of Flour
Bread Flour/1300 g
Water/780 g
Yeast/2 % of Flour
Bread Flour/35 % of Flour
Bread Flour/65 % of Flour
Water/27 % of Flour
Yeast/45 g
Shortening/3 % of Flour

配制方法:

Mix 13 min 2nd speed Floor time 25 min Dough temp. 82 F after mixing Scale 450 g per loaf Proof @ 108 F/88% R.L. to height 55 min (dough rises in pans) Bake 20 min @ 450 F Cool bread 1 h. Double wrap for test storage Total water absorption 68%