INGREDIENTS

1.000g	BROWN BREAD 30
9.000g	Wheat flour
200g	Margarine
200g	Sugar
200g	Salt
50g	BREAD STAR
500g	Yeast, fresh
5.300g	Water, approx.
5.750g	Margarine to fold in

PROCESSING

Mix a dough with all ingredients.

Method:

Mixing time: 3 minutes slow + 3 minutes fast
Dough temperature: approx. 26°C
Dough resting time: 20 minutes
Scaling weight: 60 g

Use 350 g Puff Pastry Margarine /kg dough. Work off as usual and bake with steam.

Proving time: appro. 60 minutes at 35°C and 80 % rel. humidity

After proving sprinkle some sesam seeds on the top.

Baking temperature: 180°C
Baking time: approx. 18 minutes