[Recipe] Long-lasting Bread
A snack which is good in taste, full in flavor, and easy to store.
1. Dissolve glucose, some water and yeast.
2. Put the sugar and wet ingredients in the dough bowl, mix the sugar, add bread flour, melted yeast, improver, slow for 2 minutes, fast for 3 minutes, add sodium dehydroacetate, calcium propionate, butter, Bread emulsifier, hitting the gluten completely extended.
Dough temperature: 28-30 °C or so
Proof: 36 ° C 85% 3 hours or so
Finished product water activity: about 0.8.
Baking temperature: 220 ° C
Baking time: 8 minutes