Hamburger bread and Sandwich bread


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%


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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.

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