Recipe

• 1) Mix L2M3 Butter L2H7 ( final dough temp 27 degree)
  2) 1st proofing 2 hours ( Punching after 1 hour 30 min)
  3) Divide : 250g ball
  4) Bench time: 15 min
  5) Moulding: 5 balls in pan bread mould
  5) Final proofing: 60 min/38 degree
  6) Baking at 190 degree for 35 min