TOASTING BREAD - SOFT BREAD 50

TIMES AND TEMPERATURES

Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Resting for 5 minutes at 22-24°C  
Proofing for 80-90 minutes at 28-30°C
Baking with steam at 210-220°C for 25 minutes.

DOUGH: knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough. 
RESTING: let it rest at 22-24°C for 5 minutes.
SCALING: divide the dough into 500 grams pieces for 10x10x20 cm moulds.  
SHAPING: shape the dough pieces into cylinders of the length of the moulds. Place them in lightly oiled moulds.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 80-90 minutes. Control the proofing process and when the dough reaches ¾ of the mould close with the corresponding and previously oiled lids.
BAKING: bake at 210-220°C for about 25 minutes.
As soon as it is out of the oven unmould the bread and let it cool on racks.