Combine all ingredients in a spiral mixer. Mix for 6 minutes on your mixer’s first speed, and then for 3 minutes on high, or until the dough is fully developed. Maintain the dough temperature at 78°F (25.5°C).
Once dough is fully developed, bench for 60 minutes with a fold after 30 minutes. Next, divide dough and shape as desired. For loaves, scale into 12.3 oz. (350 g) portions and shape into round or oval loaves. For buns, scale into 1.7 oz. (50 g) portions and shape into rounds.
At this point, dough may be retarded for 12-16 hours, if desired. Next, top loaves and rolls with toppings (e.g. sesame seeds) and score as desired.
To bake, set a rack, deck or revolving oven to 428°F (220°C) and steam bread for 5 seconds (opening the dumper after 5 minutes). Bake for 20 minutes or until a deep golden crust forms (will vary by oven). Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.
