Recipe

• 1. In spiral mixer, Mix all L3H3 shortening L4H11
  2. 1st proofing: 60 min ( Room temp)
  3. Dividing : 250g for pan bread
  4. Bench time: 20 min
  5. Moulding
  6. Final proofing: 35℃/80% for 60 min
  7. Baking : 190/200℃ for 23 min
  
  Moisture level = 86%. High moisture keep the bread in the soft condition for 4~5 days like just baked.
  Also, save the cost.
  It allows to mould Bricohe dough without the over night keeping.
  
  Tip1: way to boil Fresh redbeet
  -Redbeet dice: water= 1:2 /Boil for 4 min
  
  Tip2: To maximize red color, pls, use shortening than butter.