Wholemeal Sandwich Bread
INGREDIENTS
| Item | g | % |
|---|---|---|
| White bread flour | 500.00 | 50% |
| Wholemeal flour | 500.00 | 50% |
| Water | 630.00 | 63% |
| Salt | 16.00 | 2% |
| Saf-instant® Gold yeast | 15.00 | 2% |
| Magimix® Green bread improver for volume and tolerance |
5.00 | 1% |
| Magimix® Softness bread softener |
5.00 | 1% |
| Margarine / Fat | 50.00 | 5% |
| Dark brown sugar | 80.00 | 8% |
| Total | 1,801.00 | |
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 450g 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.