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Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the Neo-soft in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 37 | 220 | Mixing | Low 2min. Miiddle 4min.↓L1M8 |
| Sugar | 1.7 | 10 | Temperature of the dough | 28C, 82F |
| Salt | 0.8 | 5 | Bench time | 28C, 82F 40min. |
| Neo-soft |
3.3 | 20 | Divided weight | 270 - 280g x 4 |
| SAF Dry yeast | 0.8 | 5 | shape | one loaf |
| Water | 17 | 100 | Fermentation | 30C, 86F Humidity 80% 45min. |
| Oven | 190C, 374F 12min. and 180C, 7min. | |||
| Base dough | Base dough | |||
| Hard wheat flour | 35 | 210 | Mixing | Low 2min. Miiddle 2min. | Whole wheat flour | 30 | 180 |
| Sugar | 1.7 | 10 | ||
| SAF Dry yeast | 0.8 | 5 | Temperature of the dough | 28C, 82F |
| Water | 63 | 380 | Fermentation | Over night in refrigerator |
| Division | 2ea | |||
| Calorie | 1280Kcal/ea | |||
Please leave the base dough in the room for 30 -50 minutes and put it in the refrigerator.