Durum wheat sandwich loaf
A very soft sandwich loaf
Preparation time: about 2 hrs
For 2 sandwich loaves
Base temperature: 44°C
Ingrédients
1.94
Kg of GEM 250
60
g Sandwich loaf improver
36
g Salt
90
g Yeast
80
g sugar
80
g fat
1220
g Water (as required)
Preparation
1
Kneading
Using a spiral mixer, knead all the ingredients for 4 minutes at low speed, then 7 minutes at medium speed.
Dough temperature: 24 – 25°C.
2
Division
Divide into 2 pieces weighing 1.45 kg.
3
Forming
Lengthen the dough if necessary to the length of the mould.
Close the mould ¾ of the way.
4
Proving
1 hr – 1 hr 15 mins at 35°C. / 1 hr – 1 hr 15mins at 35°C.
When the dough reaches ¾ of the height of the mould, close the mould and place it in the oven
5
Baking (bottom-heat oven)
Bake for 45 mins at 200 °C (bottom heat) /220 °C (top heat).