Japanese bread practice

Raw material formula flour 100 unit weight fresh yeast 2 unit weight sugar 5 unit weight oil 4 unit weight salt 2 unit weight skim milk powder 2 unit weight emulsifier 0:3 unit weight yeast nutrient 0:3 unit weight water 62 unit weight or so.

Making method: 1: For the first time, 70% flour and 60% water are mixed with all yeast and yeast nutrient solution, and the dough temperature is about 24℃. Ferment the prepared dough at about 26℃ for 3: 5 ~ 4 hours.

2. Mix the flour for the second time and stir for 14 minutes. The dough temperature is 27℃, and it is allowed to stand at room temperature for 20 ~ 30 minutes.

3. The dough is cut and kneaded at 25 ~ 27℃ for 10 ~ 15 minutes before pre-proofing.

4. After setting, it will wake up at 38℃ and 85% relative humidity for 30 ~ 50 minutes.

Bake at 5:230℃ 15 minutes (the weight of bread is about 100 unit weight).