SERVING SIZE
4 x 440g loaf
Classic White Sandwich Loaf
SERVING SUGGESTION
Toast sliced loaves and serve with butter and jam for a quick breakfast fix.
INGREDIENTS
| Item | g | % |
|---|---|---|
| White bread flour | 1,000.00 | 100% |
| Water (at 12°C) | 600.00 | 60% |
| Salt | 18.00 | 1.8% |
| Saf-instant® Gold yeast | 15.00 | 1.5% |
| Sugar | 80.00 | 8% |
| Margarine / Fat | 50.00 | 5% |
| Magimix® Green bread improver for volume and tolerance |
5.00 | 0.5% |
| Magimix® Softness | 5.00 | 0.5% |
| Total | 1,773.00 | |
PRE-PREPARATION
1. Grease the 4 pieces of 450g loaf tins.
PREPARE THE DOUGH
1. Add all ingredients into the mixer including the water.
2. Mix for 3 mins on low speed and 6 mins on high. The final dough temperature should be 26 – 28°C.
3. Round up the dough on the table. Cover and leave it to rest for 5 mins.
4. Divide the dough into 440g pieces x 4. Cover and let it rest for 5 mins.
SHAPING
1. Flatten the piece of dough and roll up like a sausage/swiss roll and place each piece into the pre-greased tins.
2. Fermentaion: Proof the dough at 32°C and 85 – 90% relative humidity, until it reaches 3 times of its original size (approx. 90 mins).
3. For closed top loaves: Proof to 1.5 cm below the top of the tin. For open top loaves: Proof to 2 cm above the top of the tin.
4. For open top loaves, you can flour and score the dough if required.
BAKING
1. Bake for 20 – 25 mins at 200°C in a convection oven.
2. Remove from oven and cool the loaves on a wire tray.
DID YOU KNOW?
Slice your loaves only when the core temperature is less than 30°C to ensure a more desirable outcome.