The white bread loaf is perfect for absolutely healthy breakfast. A fresh white load bread can be served with jelly and also accompany with tea or coffee.
TOTAL TIME: 60 minutes
- 1000 gms of Josef Marc T55 Bread flour
- 20gm of Salt
- 50gm of Caster sugar
- 40gm/12gm of Wet/Dry Yeast
- 10gm of SB ALPHA improve
- 30gm of Oil
PLACE all the ingredients in a mixing bowl.
USE a spiral mixer
MIX on a slow speed for 4 min and the mix on a fast speed for 6 min.
DOUGH temperature should be at 24°C to 26°C.
BULK fermentation for 20minutes. Intermediate proof not required.
SCALE the dough into 450gm in a mould.
FINAL proof for 40 min under 75% humidity and temperature of 31ºC.
BAKING temperature at 200ºC under the falling temperature of 180ºC for approx. 35-45 minutes for 450gm pieces.