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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
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