Bread Flour Ingredients List

Bread Flour
250 g

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Milk

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185 g

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Sugar

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45 g

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Fresh Yeast

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9 g

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Salt

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3 g
Butter: 20 g

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Total weight: 512 g

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① First proof at 30°C for 40 minutes. Divide into 16 dough portions and round each to approximately 32 g. Rest for 15 minutes, then degas and round again before placing into molds.

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② Second proof at 35°C for 40 minutes. Dust the bread with bread flour, or squeeze garlic sauce on top according to personal preference. Preheat the oven to 150°C and bake for 18 minutes. Using Casdon TD-PRO2 generation 2 with 3D hot air mode at 150°C for 18-20 minutes.

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