Group A
Ingredient
KG
0.250
Bread Flour
1.000
Yeast
0.012
Water
0.800
Mix Fruits
0.400
Total Weight: 2.462
- Mix G1 slow speed 3 minutes, fast speed for 6 minutes, until gluten develop.​
- Add on G2 slow speed for 1-minute, fast speed for 30 seconds.​
- Divide dough 200gm.​
- Put dough into sandwich mould.​
- Proofing 37°C 85% humidity for 80 minutes.
- Baking 180°C top 200°C bottom for 20 minutes – 25 minutes.
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