Recipe

• 1. In spiral mixer, Mix dry ingredients + 80% fo liquid ingredients L3H3 shortening L2 20% of liquid ingredients L2H11
  2. 1st proofing: 60 min ( Room temp)
  3. Dividing : 250g for pan bread
  4. Bench time: 20 min
  5. Moulding: 250g x 2 /pan
  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.
  
  Tip: To maximize the taste of tomato , pls, use shortening than butter.
  Feel like to drink tomato juice