Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

DoughQuantity
High protein flour600g
Water372g
Sugar12g
Salt8g
Tradizy® Durum24g
Shortening24g

FEATURED PRODUCTS

Tradizy® Durum

Hainan Bread

International

Serving Size

2

Time Required

2 hours and 30 minutes

Serving Suggestion

Suitable for breakfast, any meal with savoury food.

Preparation

  1. Combine all dry ingredients, high protein flour, sugar, salt, shortening, and Tradizy® Durum, in a spiral mixer.
  2. Add cold water and mix on low speed for 4 minutes to bring the dough together.
  3. Increase to high speed and continue mixing for 6 minutes, until the dough is smooth, elastic, and well-developed.
  4. Allow the dough to rest for 5 minutes at room temperature. Keep it covered with a cloth to prevent drying.

Shaping

  1. Divide the rested dough into 430g portions using a dough cutter.
  2. Gently shape each portion into the desired form.
  3. Place the shaped dough pieces onto trays and cover them with a cloth to retain moisture.
  4. Leave to ferment for 150–160 minutes at 30°C, or until the dough has doubled in size.

Baking

  1. Preheat the oven to 200°C.
  2. Bake the fermented dough for 30 minutes, or until the loaves are evenly golden brown.
  3. Remove from the oven and allow the bread to cool completely before slicing or packing, to avoid condensation.

Watch the recipe video here.

[/if_unlocked]
← back

Hainan Bread

International

Serving Size

Time Required

Serving Suggestion

Preparation

  1. Combine all dry ingredients, high protein flour, sugar, salt, shortening, and Tradizy® Durum, in a spiral mixer.
  2. Add cold water and mix on low speed for 4 minutes to bring the dough together.
  3. Increase to high speed and continue mixing for 6 minutes, until the dough is smooth, elastic, and well-developed.
  4. Allow the dough to rest for 5 minutes at room temperature. Keep it covered with a cloth to prevent drying.

Shaping

  1. Divide the rested dough into 430g portions using a dough cutter.
  2. Gently shape each portion into the desired form.
  3. Place the shaped dough pieces onto trays and cover them with a cloth to retain moisture.
  4. Leave to ferment for 150–160 minutes at 30°C, or until the dough has doubled in size.

Baking

  1. Preheat the oven to 200°C.
  2. Bake the fermented dough for 30 minutes, or until the loaves are evenly golden brown.
  3. Remove from the oven and allow the bread to cool completely before slicing or packing, to avoid condensation.

Watch the recipe video here.

ingredients

DoughQuantity
High protein flour600g
Water372g
Sugar12g
Salt8g
Tradizy® Durum24g
Shortening24g

FEATURED PRODUCT

Tradizy® Durum

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