SANDWICH BREAD WITH TOP-FIT

Source: https://www.meranermuehle.it/rcp_recipe/sandwich-bread-with-top-fit

Total time

2 Hours

Baking/cooking time

45 Minutes

Rest time

20 Minutes

Difficulty

easy

Ingredients

For 3 pcs.

Portions

1000	g	Top-Fit
800	g	water

KNEADING TIME: Knead for 4 minutes on low speed, then for 4 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26-28°C (79-82°F)

DOUGH RESTING: Let the dough rest for about 15-20 minutes at 26-28°C (79-82°F).

SHAPING: Divide the dough into 600 g pieces, shape, and place in loaf pan.

LEAVENING: Let the dough rise for about 60 minutes at 30°C (86°F) with 75% humidity or until it has doubled in size.

BAKING: Bake at 220-230°C (428-446°F) for about 40-45 minutes with steam.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Time: ~1 Hours