White bread

Sponge

1. Mix wheat flour and yeast at low speed for 2 minutes.
2. Add water. Continue mixing at low speed for 1 minute.
3. Increase to medium speed and mix for 2 minutes.
4. The target dough temperature after mixing should be 28-30°C.
5. Proof the dough at 35°C with relative humidity of 70% for 4 hours.

Dough

1. Blend all dry ingredients at low speed for 2 minutes.
2. Add water and sponge. Mix at low speed for 2 minutes.
3. Increase to medium speed and mix for 2 minutes.
4. Add shortening and mix for 1 minute.
5. Reduce to low speed and mix for 3 minutes.
6. Increase to medium speed, mix for 1 minute or until the dough is fully developed.
7. Rest the dough for 30 minutes at room temperature.
8. Scale to 210g per loaf and round.
9. Rest the dough for 15 minutes at room temperature.
10. De-gas the dough with bread moulder.
11. Place the dough into greased baking tin.
12. Proof the dough for a final proof at 38 – 40°C with relative humidity of 90% for 1.5 – 2 hours.
13. Bake at 210°C for 40 minutes.

Guidelines

Replacing wheat flour with NOVELOSE® 3490 Starch allows total carbohydrate to be reduced up to 50% in regular white bread.