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  • FNHB - Japanese Soft Loaf

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    Longanh Vu
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    This document provides a recipe for a Japanese soft loaf bread. It lists the ingredients and their percentages for both the sponge and dough. It also provides the methods for mixing, fermentation, dividing, shaping, proofing, and baking the bread. The finished loaf is molded into a 32x12x12 cm size and baked at 190°C for 35-40 minutes.

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    This document provides a recipe for a Japanese soft loaf bread. It lists the ingredients and their percentages for both the sponge and dough. It also provides the methods for mixing, fermentation, dividing, shaping, proofing, and baking the bread. The finished loaf is molded into a 32x12x12 cm size and baked at 190°C for 35-40 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    FNHB - Japanese Soft Loaf

    Uploaded by

    Longanh Vu
    This document provides a recipe for a Japanese soft loaf bread. It lists the ingredients and their percentages for both the sponge and dough. It also provides the methods for mixing, fermentation, dividing, shaping, proofing, and baking the bread. The finished loaf is molded into a 32x12x12 cm size and baked at 190°C for 35-40 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Japanese Soft Loaf

    ＜Sponge＞ ％ ＜Method＞
    Bread Flour 70.0 Mixing L3M3
    Dry Yeast 1.5 Dough Temp 28℃
    Water 40.0 Fermentation 240min, 28℃

    Fat
    <Dough> Mixing L3M3H2↓L3M3H2
    Bread Flour 30.0 Dough Temp 28℃
    Dry Yeast 0.3 Floor time 30min
    Water 24.0 Divide 195g x 6 pieces
    Sugar 15.0 Bench Time 30min
    Salt 1.2 Shaping Roll shape using molder
    Skimmed Milk Powder 3.0 32x12x12 Mold, SV:4
    ☆ FN-HB 4.0
    Proofing 36°C 80％Rh 40~45min
    Baking 190°C／190°C 35~40min

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