Butter Bread with Mixed Fruits
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Butter Bread with Mixed Fruits

  • Basic fermentation temperature 28 °C
  • Basic fermentation 40 minutes
  • Dividing 70 g
  • Bench proof – Refrigerate, 5 °C /12 hours
  • Final proof temperature 28°C
  • Final proof 20 minutes
  • Baking temperature (steam) 200/210 °C
  • Baking time 8 minutes