PAN BREAD

Ingredients

g
Flour 800
Puravita Wholemeal* 200
Yeast 15
S500 Melting* 5
Sugar 120
Salt 5
Eggs 100
Cremyvit* 30
Water 420
Butter 100

Method
  • Mixing spiral: 3 minutes slow, 7 minutes fast
  • Dough temperature: 26-28°C
  • Intermediate proof: 1 hour
  • Scale: 450g/pc
  • Final fermentation: 90 minutes

Baking
  • 170°C, 30 minutes