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配方類型：	BEVERAGES AND FOODS
配方說(shuō)明：	Sponge-Dough Bread (Slow Staling)
配方組成：	Sugar/6 % of Flour Mix 4.5 min 2nd speed Water temp. 60 F Sponge temp. 78 F Fermentation Conditions: Humidity 85% Temperature 85F Ferment 4.5 h Dough Yeast Food/10 g Salt/2.25 % of Flour Yeast Food/0.5 % of Flour Milk powder/4 % of Flour "Myvatex"/0.19 % of Flour Bread Flour/700 g Water/580* g Shortening/60 g Sugar/120 g Salt/46 g Milk powder/80 g "Myvatex"/3.8 g * 300 g ice + 280 g H2O (< 40 F) Water/42 % of Flour Bre
配制方法：	Mix 13 min 2nd speed Floor time 25 min Dough temp. 82 F after mixing Scale 450 g per loaf Proof @ 108 F/88% R.L. to height 55 min (dough rises in pans) Bake 20 min @ 450 F Cool bread 1 h. Double wrap for test storage Total water absorption 68%

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