PAN PIZZA BREAD
(Using B & S Special Bread Blend)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Bread Flour |
100.00 |
1000.00 |
| Instant Yeast |
1.20 |
12.00 |
| B & S Special Bread Blend |
5.00 |
50.00 |
| Brown Sugar |
2.00 |
20.00 |
| Shortening |
4.00 |
40.00 |
| Oil |
2.00 |
20.00 |
| Ice Cold Water |
55.00 (+/-) |
550.00 (+/-) |
PROCEDURE: Straight Dough – Remix Method
- Dissolve blend & sugar in the required amount of water. Add remaining ingredients EXCEPT shortening and oil.
- Mix to form a dough. Then, add shortening and oil.
- Ferment at room temperature for 45 minutes to 1 hour.
- Mix until smooth and elastic.
- Rest dough in bulk for 10 minutes.
- Scale to desired dough weight. Round & rest for another 5 minutes.
- Mould and deposit into well-greased loaf pan.
- Proof inside proofer (at temperature between 35 – 38˚C; at relative humidity 75% to 80%) for 1 hour & 45 minutes or until desired height is achieved.
- Bake at 180˚C for 42 minutes or until golden brown.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
