Sponge

Ingredients Baker's % Total % (Grams)
Flour, Bread 70.0 36.60
Yeast (Compressed) 2.0 1.05
Yeast Food (No Oxidants) 0.5 0.26
Water 42.0 21.99

 

Dough

Ingredients Baker's % Total % (Grams)
Flour, Bread 30.0 15.71
Granulated Sugar 7.0 3.66
Whole Egg Powder 3.0 1.57
Nonfat Dry Milk 3.0 1.57
Salt 2.0 1.05
Calcium Propionate 0.125 0.07
GMS 90 0.25 0.13
Honey (18.6% Water) 10.0 5.24
Butter 5.0 2.62
Water Variable (18.0) 8.45

 

Method

 

Sponge

Mix the sponge ingredients for one minute at speed one.

Mix again for one minute at speed two.

Desired temperature of the sponge after mixing is 79°F ± 1°F.

Fermentation

Allow the sponge to ferment for three hours at 84°F in a covered container.

Dough

Place the dough ingredients in the mixing bowl and mix for 30 seconds at speed one.

Add the sponge and mix for 30 seconds on speed one.

Mix the dough at speed two to optimum gluten development.

Desired dough temperature is 79°F± 1°F.

Floor Time

Allow the fully mixed dough to rest for 10 minutes at 84°F in a covered container.

Scaling wieght

30 grams – arrange dough pieces 4×4 in eight-inch square foil pans, or 6×8 in half-sheet pans.

Proofing

40-55 minutes at 110°F with an 81.5% relative humidity.

Bake

15 minutes at 400°F

Formulation courtesy of National Honey Board