Hamburger bread and Sandwich bread

INGREDIENTS

Mite flour type 0 2500 g
Water 1400 g 56%
Butter 200 g 8%
Granulated sugar 100 g 4%
Powdered milk 63 g 2,5%
Salt 37 g 1,5%
Malt 12,5 g 0,5%

 

Share on facebook
Share on linkedin
Share on whatsapp
METHOD
Knead with spiral mixer for 4 minutes at first speed and for about 8 minutes at second speed.
The final temperature of the dough should be 26-28°C.
Let the mass rest for 40-60 minutes at room temperature.

Hamburger bread:
Cut the dough into 80-100 g portions
Sandwich Bread:
Cut the dough into appropriate portions based on the size of the mold.

Let rise for 50-60 minutes in a leavening cell at 28°C with 70% humidity.

Hamburger bread:
Bake in a static oven at 260 -270°C for about 8-10 minutes.
Sandwich Bread:
Bake in a static oven at 200°C for about 40-45 minutes.
TIPS

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)