Ingredients
640g
Salt
640g
Fat (Shortening)
640g
2% variety improver
17.5l
Water
Method
Finished dough temperature 70-73℉/21-22℃
When using this recipe for tinned bread, half the amount of improver
Crusty bread and rolls give steam injection in oven and omit fat
To make beer (stout) bread replace 50% of water level in recipe
