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[Recipe] Hand - torn bread

hand-torn bread

RECIPE

Ingredients     Percent (%)        weight (g)   
High protein flour 90% 900
Low protein flour 10% 100
    Angel High-sugar instant dry yeast    1.5% 15
Frozen dough improver F-99 0.5% 5
sponge 25% 250
White Sugar 10% 100
Salt 1.2% 12
Eggs 12% 120
Margarine 12% 120
Ice water 45% 450
Shortenling 25% 250

 

Procedure:

  1. Dough-making: Put all ingredients (except salt and margarine) into the machine,  low speed for 3 minutes, high speed for 2 minutes, then add salt and butter, mix until not fully developed. Dough temperature should be around 22-24℃.
  2. Dough-dividing: Divide the dough into 2000g each, roll them into a rectangle, then refrigerate for 12 hours.
  3. Dough-shaping: Fold the dough (containing 500g shortening) into thirds three times in the dough sheeter, and roll the dough into a 60cm-by-40cm rectangle. Divide the dough into 300g each then put it into 6-inch cake mold  then roll the dough and start to ferment.
  4. Cut the dough into 300g each, and put them into a six-inch cake tin.
  5. Proof at 32-34℃ and 75-80% humidity for about 2 hours.
  6. Fermentation: ferment under the humidity of 75-80% for 2 hours then brush eggs on the top of dough and start to bake.
  7. Baking temperature: 190 ℃ upper, 180℃ lower.
  8. Baking time: 30 minutes
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