Resep Sandwich Bread - PONDAN | Kreasi Pondan Foods

Recipe

1. Place Breadflo, instant yeast, and ice water into the mixer bowl. Mix on low speed for approximately 2 minutes until all ingredients are combined.
2. Continue kneading on medium speed for approximately 15 minutes until the dough is smooth and elastic. The recommended final dough temperature is around 27–28°C.
3. Divide the dough according to the type of loaf pan used:
* 1,000–1,100 g for a lidded sandwich loaf pan.
* 400 g for an open-top sandwich loaf pan.
4. Round the dough, then let it rest for approximately 20 minutes.
5. Shape the dough according to the size of the loaf pan, then place it into:
* A 12 × 12 × 30 cm lidded loaf pan, or
* A 10 × 10 × 22 cm open-top loaf pan.
6. Proof the dough in a proofing cabinet at 35°C with 80% relative humidity (RH) for approximately 90 minutes, or until the dough has risen properly.
7. Bake the dough according to the type of loaf pan used:
* Lidded loaf pan: bake at 180°C for approximately 45 minutes.
* Open-top loaf pan: bake at 200°C for approximately 20 minutes.
8. Once baked, remove the bread from the loaf pan and cool it on a wire rack before slicing or packaging.