September's recipe

Our recipe of the month: Toast Bread.

Recipe 

9.000
1000
150
300
5.400
50
300
300

g
g
g
g
g
g
g
g

 

90
10
1,5
3
54
0,5
3
3

%
%
%
%
%
%
%
%

flour                            } 100%
Panoplus Light
salt
fresh yeast (*)
water
Gamma 500
sugar
margarine 

 

* or instant yeast 1/3 of fresh yeast

Method

Mix the ingredients to a well developed dough.
Dough temperature 26°C.
Scaling weight 600 grams (depends on the size of the tins).
Round up.
Intermediate proof 25 minutes.
Mould in desired shape.
Final proof 45 minutes.
Baking temperature 220°C.
Baking time 25 minutes.

Yield 27 pieces.

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