Bread and baked goods
Soft bread with Pater
Product used
Ingredients
| 280W flour | 10.000 g |
| Pater | 1.000 g |
| Butter | 1.550 g |
| Sugar | 550 g |
| Fresh yeast | 330 g |
| Milk powder | 330 g |
| Salt | 220 g |
| Water | circa 5.500 g |
Method
Mix all the ingredients for approximately 3 minutes at 1st speed and then for approximately 10 minutes at 2nd speed.
Final dough temperature: approximately 30°C.
When the dough is smooth and uniform, remove it from the mixer and let it rest in a dough tub for approximately 25 minutes.
Divide the dough into pieces of approximately 60 g (or the desired weight) and shape into balls.
Leave to proof for 80-90 minutes in a proofing chamber at 30°C with humidity.
Brush the surface with milk.
Bake at 180°C with steam for 15-18 minutes (baking time varies depending on the chosen piece size).
Notes and tips
The procedure can be carried out by placing the dough in a proofing chamber. Also suitable for freezing, blast chilling and par-baking processes.
330 g of fresh yeast corresponds to 110 g of dry yeast.