Pour all ingredients into the bowl, except fat. Mix for 4 minutes on low speed and 3 minutes on high speed, or until the dough is 80% developed.
Add the fat and mix for another 3 minutes on low speed or until full incorporation. Then, raise the speed for another 2 minutes.
Set the dough aside and leave to rest for 60 minutes.
SHAPING
Scale 8 dough portions at 240g each* and preshape each portion into a loaf. Set aside for 20 minutes. *Adjust the weight as needed to fit your bread tin
Flatten each dough portion and roll it out as you would for Shokupan.
Pour all ingredients into the bowl, except fat. Mix for 4 minutes on low speed and 3 minutes on high speed, or until the dough is 80% developed.
Add the fat and mix for another 3 minutes on low speed or until full incorporation. Then, raise the speed for another 2 minutes.
Set the dough aside and leave to rest for 60 minutes.
SHAPING
Scale 8 dough portions at 240g each* and preshape each portion into a loaf. Set aside for 20 minutes. *Adjust the weight as needed to fit your bread tin
Flatten each dough portion and roll it out as you would for Shokupan.
Place two portions of dough into each bread tin.
Proof at 28*C for approximately 60 minutes.
BAKING
Bake for 20 minutes at 200*C.
Cool down on a wire rack.
Watch the recipe video here.
ingredients
Ingredients
Quantity
Flour
1,000g
Water
700ml
Tradizy® Durum
40g
Salt
20g
Sugar
70g
Fat
70g
Milk Powder
30g
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