Reintroducing the old concept to bread making by adding in a butter flavour without the added extra fat.

Working method

Place measured water into mixing bowl first. This will ensure proper mixing.
Then add flour, premix and yeast.
Mix for +- 2 minutes on slow and +- 7 minutes on fast, depending on type of mixer used. If you take a piece of dough you should be able to stretch it into a thin film. If dough breaks while stretching it has not developed properly yet.
Scale off, mould round and rest for +- 5 minutes. Mould into required shapes.
Prove at 40° C and 80% humidity for +- 1 hour.
Bake at 220° C for 30 minutes depending on type of oven.
Remove bread from oven immediately and depan.
Ideal core temperature for wrapping and slicing the bread is 30° C.

Author: Chipkins Puratos

Complexity level:

Do not place yeast on top of premix as the salt in the premix will weaken the yeast.
Ideal dough temperature after mixing is 29° C.
Do not use pan oil excessively.
Prover must be humid, not wet and not dry.
Ideal core temperature of bread after baking is +- 95° C.
Sliced bread is more convenient for customer.