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Round-shaped bread loaf
Round-shaped bread loaf
Slightly sweet, light and fluffy.
Recipe
Group | Weight / Volume |
---|---|
Korent Europe | 2.000 g |
Strong flour T70% | 10.000 g |
Margarine Princess | 1.000 g |
Sugar | 500 g |
Eggs | 500 g |
Egg yolks | 500 g |
Salt | 200 g |
Yeast | 500 g |
Water | 4.000-4.500 g |
Preparation
Mix all the ingredients together with the spiral hook at low speed for 4 minutes and then switch to high speed to complete mixing for 3 minutes. The dough should be well developed and stretchy (dough temperature: 28-29OC)
Allow the dough to rest for 20 minutes.
Cut the dough into preferable portions (indication; 550 gr for 1 kg molds), mould and place them into greased molds (preferably use Carlo, a release agent).
Proof for 90 minutes (±35OC with a slight moistness).
Bake at 200-210OC without steam for 45 minutes (if you use 1 kg molds).
Once they have cooled down, cut the bread load into slices.
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