Sourdough White Bread

INGREDIENTS
 

• 1000gm of T55 All-Purpose Flour
• 40gm of Active Dry Sourdough Starter
• 120ml of Veg Oil
• 100ml of Eggs
• 80gm of Sugar
• 400ml of Milk
• 250gm of Raisins
• 100gm of Candied Lemon Peel
• 15gm of Salt
• Add Vanilla flavor of your choice

BAKING METHOD
 

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 6 minutes and on the fast speed for 8 minutes.

DOUGH temperature should be between 26°C or 28°C.

PROOFING time is 15 to 20 minutes, After first proofing of 15 minutes.

KNEAD the fruits under the dough. Divide into pieces of 560gm, round them, and set them to proof for another 20 to 30 minutes. At half proof spread with egg. Cut the pieces of bread crosswise before putting them into the oven.

BAKE at 190°C under a falling temperature of 200°C for 20 to 35 minutes.