RecipeWe make difference SIB
Mixing ratio
Recipe
- Wheat flour(bread) 1000g
- Sour dough powder 30g
- SAF INSTANT YEAST RED 10g
- Salt 20g
- MINUTE BREAD 10g
- Malt extract powder 5g
- Water 650g
Cooking process
Recipe
- 1) Mixing L2M7~10
2) 1st proofing: 60min & Dividing 280 g
3) Bench time: 20 min & Molding
4) Final proofing: 60 min, 34 degree, Humidity 80%
5) Bake 35~40 min/210~220 degree
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