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Ingredients
640g
Salt
19l
Water
Method
Mixing:
- Tweedy (high speed) - 2 min 30 sec
- Spiral - 3 min slow, 8 min fast
- Planetary - 3 min slow, 10 min fast
Finished dough temperature 76-78°F/23-25°C
When using this recipe for morning rolls add 480g sugar
