|
|
| Sponge |
|
|
| Flour, bread |
70.0 |
36.60 |
| Yeast (compressed) |
2.0 |
1.05 |
| Yeast food (no oxidants) |
0.5 |
0.26 |
| Water |
42.0 |
21.99 |
| Dough |
|
|
| Flour, bread |
30.0 |
15.71 |
| Granulated Sugar |
7.0 |
3.66 |
| Whole egg powder |
3.0 |
1.57 |
| Nonfat dry milk |
3.0 |
1.57 |
| Salt |
2.0 |
1.05 |
| Calcium propionate |
0.125 |
0.07 |
| GMS 90 |
0.25 |
0.13 |
| Honey (18.6% water) |
10.0 |
5.24 |
| Butter, unsalted |
5.0 |
2.62 |
| Water |
variable (18.0) |
8.45 |
- Mix the sponge ingredients for one minute at speed one
- Mix again for one minute at speed two
- Desired temperature of the sponge after mixing is 79°F ± 1°F
- Allow the sponge to ferment for 3 hours at 84°F in a covered container
- Place the dough ingredients in the mixing bowl and mix for 30 seconds at speed one
- Add the sponge and mix for 30 seconds on speed one
- Mix the dough at speed two to optimum gluten development
- Desired dough temperature is 79°F± 1°F
- Allow the fully mixed dough to rest for 10 minutes at 84°F in a covered container
- 30 grams - arrange dough pieces 4x4 in eight-inch square foil pans, or 6x8 in half-sheet pans.
- 40-55 minutes at 110°F with an 81.5% Relative Humidity
This formula is designed to be tested in a commercial bakery's research and development lab, and then scaled up for mass production depending on a bakery's equipment and specific formulation needs. For more technical information on this formula please contact us.
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