Pour all ingredients (except the fat) into the mixing bowl; flour, water, salt, sugar, milk powder and Tradizy® Durum.
Mix on low speed for 4 minutes, then switch to high speed for 3 minutes, or until the dough is about 80% developed.
Add the fat and continue mixing for 3 minutes on low speed, until fully incorporated. Then increase to high speed for 2 minutes, until the dough becomes smooth and elastic.
Let the dough rest for 60 minutes at room temperature, covered with a cloth to prevent drying.
Divide the dough into portions (125 grams each).
Let the shaped dough rest for 20 minutes, covered in cloth.
Flatten each dough portion and roll it up tightly, as you would for Shokupan.
Place 3 rolled portions into each bread tin, side by side.
Proof the dough at 28°C for approximately 60 minutes, or until it rises and fills the tin.
Pour all ingredients (except the fat) into the mixing bowl; flour, water, salt, sugar, milk powder and Tradizy® Durum.
Mix on low speed for 4 minutes, then switch to high speed for 3 minutes, or until the dough is about 80% developed.
Add the fat and continue mixing for 3 minutes on low speed, until fully incorporated. Then increase to high speed for 2 minutes, until the dough becomes smooth and elastic.
Let the dough rest for 60 minutes at room temperature, covered with a cloth to prevent drying.
Divide the dough into portions (125 grams each).
Let the shaped dough rest for 20 minutes, covered in cloth.
Flatten each dough portion and roll it up tightly, as you would for Shokupan.
Place 3 rolled portions into each bread tin, side by side.
Proof the dough at 28°C for approximately 60 minutes, or until it rises and fills the tin.
