ingredients

2.000g	CHIA BREAD 40
8.000g	Wheat flour
800g	Butter or margarine
400g	Sugar
100g	Salt
50g	BREAD STAR
300g	Yeast, fresh
5.500g	Water, cold

processing

Method:

Prepare a dough with all ingredients, then allow to rest.

Mixing time:
Spiral mixer: 3 minutes on slow + 6 minutes on fast speed

Dough temperature: 26 °C
Dough resting time: 10 minutes

After the resting time, scale dough pieces of 750 g (Size for tins: 11cm x 11cm x 25cm) and mould round, then long and place in tins and prove.

Scaling weight: 0,750 kg
Proving time: 35 – 45 minutes at 30 °C and 70% rel. humidity.

Close tins with lid and bake. Keep damper closed.

Baking temperature: 220 °C falling to 190 °C
Baking time: 40 – 45 minutes