[Recipe] Hand - torn bread

hand-torn bread


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


  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

Related tags: