Recipe

• 1) Mixing: L3M2H3 Butter L3,M3,H8~10 ( Final dough temp 28 degree)
  2) 1st proofing : 1hour 30 min ( Punching after 1 hour)
  3) Dividing: 250 g
  4) Bench time: 20 min
  5) Molding and panning: 4 balls in the pan
  6) Final proofing 60 min, 38 degree, 85%
  7)Baking 180 degree for 35 min