BUTTER POTBROOD
Recipe makes 6 Breads
Total Weight: 3.340
- Place all the ingredients into the mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
- Mixing time depends on the type of mixer used.
- Mix until the dough is well developed.
- Prepare the sponge tins with Tinglide.
- Scale 1570g per head and place dough on a bun divider plate and roll in the dough molder.
- Place 10 dough balls into a baking tin.
- Prove for 25 minutes.
- Bake at 230ºC for 20 minutes.
- Remove from the tins and brush with garlic butter for shine.
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