Texture modified soft bread
Weigh out 300g bread and 700ml of water
Break bread into pieces and soak in water for at least 20 minutes
Puree the mixture at maximum speed for 30 seconds.
Add 200g of SmoothBread Powder and fold in with a whisk.
Pour the mixture into a tin (approx. 25x11x7 cm) lined with baking paper
Cook at 115 °C (full steam), for approx. 1.5 hours
Check core temperature (90°C), extend cooking time if necessary. Allow the bread to cool and remove from tin
Our tips:
- Use dried bread (including edges)
- At the end of the normal baking time, measure the core temperature (TARGET 90°C)
- Seeds in bread should be avoided
- The size and material of the loaf tin may affect the baking time and the result.
