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Five Grain Mushroom Bread

Five Grain Mushroom Bread Recipe Guideline

Baking Five Grains Mushroom Bread

 

PRODUCTION METHOD

Mixing final temperature: 26 °C
Basic proofing temperature: 28 °C – 32 °C
Basic proofing: 30min
Dough cut out portions: 60g
Intermediate proofing temperature: 30°C
Intermediate proofing: 30min
Final fermentation temperature: 30°C – 32°C
Last proofing: 45min – 60min
Baking temperature: 200°C – 210°C
Baking time: 10min

Ingredients
Active bread flour 800g
Crown legend bread flour 200g
Granulated sugar 120g
Rock salt 20g
Fresh yeast 35g
Egg 150g
Milk powder 30g
Mashed soybean 100g
Water 450g
Five grains1 150g
Five grains2 50g
Unsalted butter 100g

Five grain swordbbelt
Dough 70g
MZT potato cream 36

1. Mix well all dry ingredients.
2. Add in liquid ingredients together and beat till 80%.
3. Add in mashed soybean and butter.
4. Add in grain swordbelt and mix well in low speed. Rest the dough for 30 minutes.
5. Shape, proof and bake.

Note: this recipe provides the basic guideline to make your own five grain mushroom bread. Adjust temperature accordingly. This is one of our favourite breads from Master Chef Chen.